This post was originally published here on November 7, 2013. That’s a lifetime ago in the blogging world! So I decided to freshen up the text and photographs. Enjoy!
Are we ready to embrace soup season?!?!
I think I’m officially on board. We’ve finally had a stretch of cooler air temperatures. The leaves are changing colors (and all ending up in my driveway!). And the “leaf peepers” are arriving in droves. All telltale signs that it’s about time for me to jump back on the soup bandwagon.
It’s not that I don’t enjoy eating soup(s) all year long. And I know a lot of you do, too I mean, where would I be without Summer staples like gazpacho and fresh corn chowder? But soup in the Fall and Winter just feels better. I don’t know. Does that make sense? I sure hope it does.
So today, I’m officially/unofficially kicking off “soup season” with one of my favorite sunny-hued creations: Thai Roasted Carrot and Golden Beet Soup.
Many of my soup recipes end up being some shade of orange. I think it’s because I tend to lean heavily on butternut squash and sweet potatoes as core ingredients during the cooler months. But this time, I decided to pick on some alternate vegetables of the same color palette: carrots and golden beets. And the results were particularly satisfying. A unique, earthy tasting soup that’s as pretty to look at as it is delicious to eat.
Oh and one that just so happens to be vegan AND super creamy, thanks to a can of full-fat coconut milk. So luscious!
The spice level in this recipe is just enough. It’s warming. But flames certainly won’t be coming out of the top of your head (who really likes their food THAT spicy, anyways?). If you have a cold, this Thai Roasted Carrot and Golden Beet Soup is the perfect way to kick it to the curb!
Thai Roasted Carrot and Golden Beet Soup
For the Soup:
this sounds awesome – i have way too many beets & carrots in my fridge from a winter CSA and i’m trying to figure out what to do with them! however, i don’t think this soup would freeze well with the coconut milk – have you tried it? anything you could suggest substituting for the coconut milk? thanks! xx
That’s great, Meg! I haven’t tried freezing this soup. If you want to freeze it, do it before you add the coconut milk. Then when you thaw and re-heat the soup, just stir in the coconut milk. Heavy cream or half and half can certainly be used in place of the coconut milk, but then it’s not vegan anymore. Hope this helps!
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This beauty has me SO ready for soup season!!
I just love soup season!
Hooray for soup season, Liz! The combination of flavors here makes me want to get in the kitchen and cook it! Delicious ingredients and soooo nourishing. That corn chowder sounds over the top! I wish corn season was longer :/ .
I always feel sad when one season ends, but also get renewed excitement for a whole different set of fruits and veggies. So yeah FALL!
This is super tasty! The flavors go great together and it is perfect for that chilly, cold season type weather. I cooked the soup in my instant pot to make sure it would blend easily. Definitely going to remember this one- I am always looking to incorporate more variety of veggies.
Thanks, Chris! And the instant pot is a great idea! Love it!
This is an Excellent soup. Grow some golden beets this spring and make this soup.Worth it.The coconut milk really enhances the flavour.
Yay – thanks, Maureen! This is a favorite of mine as well!
I’m a little obsessed with this soup! I make it on Sundays and enjoy it all week long for lunch. And I don’t get sick of it! It is so creamy, delicious and absolutely beautiful to look at. I especially love how I feel after I eat it: energized and comforted! So good for us and sooo yummy! Thank you!!!!
I love all these things, Colleen! Such a flavorful and sunny soup! Glad you love it, too!
This soup is simple and hearty which we liked. However, adding a bit of garlic helps to tie the flavors together.
Glad you enjoyed it!