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Roasted Carrot Soup with Coffee Pudding

moka coffee pot
A vegan roasted carrot soup paired with smooth coffee pudding, blending sweetness and bold bitterness perfectly.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Calories 190 kcal

Ingredients
  

For the Roasted Carrot Soup:

  • 6 large carrots peeled and chopped
  • 1 onion chopped
  • 2 cloves garlic minced
  • 2 tbsp olive oil
  • 4 cups vegetable broth
  • 1/2 cup coconut milk
  • Salt and pepper to taste
  • 1 tsp ground cumin

For the Coffee Pudding:

  • 1 cup brewed strong coffee
  • 1 cup almond milk
  • 2 tbsp cornstarch
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract

Instructions
 

Soup:

  • Preheat oven to 400°F (200°C). Toss carrots with olive oil, salt, pepper, and cumin. Roast 25 minutes.
  • In a pot, sauté onion and garlic until soft.
  • Add roasted carrots and vegetable broth; simmer 10 minutes.
  • Blend until smooth, stir in coconut milk, adjust seasoning.

Coffee Pudding:

  • Whisk cornstarch with almond milk to form slurry.
  • Heat brewed coffee, maple syrup, and almond milk in saucepan.
  • Gradually whisk in slurry; cook until thickened, about 5 minutes.
  • Remove from heat, add vanilla, cool slightly.

Serving:

  • Pour soup into bowls, add a side or dollop of coffee pudding for a surprising pairing.

Notes

Nutritional values (per serving)
Calories: 190
Total Fat: 6g
Saturated Fat: 4g
Carbohydrates: 28g
Fiber: 5g
Protein: 3g
Vitamins and Minerals (per serving)
Vitamin A: 150%
Vitamin C: 20%
Calcium: 10%
Iron: 8%
Magnesium: 12%
Additional notes/tips to enhance the flavor
  • Roast carrots until caramelized for maximum sweetness.
  • Coconut milk adds luxurious creaminess without dairy.
  • Adjust coffee pudding sweetness to your caffeine mood.
  • Garnish soup with fresh herbs or toasted seeds.
  • Serve pudding chilled for a fun temperature contrast.