The Enchanted Autumn Potion: Roasted Butternut & Carrot Soup

The smooth, velvety texture combined with the gentle spice of nutmeg and a splash of coconut milk creates a perfect harmony. Served with crusty bread or a sprinkle of toasted seeds, it turns a simple meal into an occasion. This soup isn’t just food—it’s a sensory hug during the cozy days ahead.

Creamy Coconut Nutmeg Soup

This soup features a smooth and velvety texture created by simmering vegetables with coconut milk and blending until creamy. The gentle spice of nutmeg adds warmth, while the final appearance is a luscious, light-colored broth with a rich, inviting aroma. Served hot with crusty bread or toasted seeds, it offers a cozy, comforting experience.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Main Course

Cuisine: fusion

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 2 tablespoons olive oil or your preferred cooking oil
• 1 medium onion peeled and chopped
• 2 cloves garlic minced
• 2 cups vegetable broth
• 1 can coconut milk full-fat for creaminess
• 1/2 teaspoon fresh nutmeg grated
• Salt and pepper to taste seasoning

Equipment

• Large pot
• Blender or immersion blender

Method

 

1. Heat the olive oil in a large pot over medium heat until shimmering. Add the chopped onion and sauté until it becomes translucent and fragrant, about 5 minutes.
2. Stir in the minced garlic and cook for another minute until it releases a fragrant aroma, careful not to let it burn.
3. Pour in the vegetable broth and bring the mixture to a gentle simmer, allowing the flavors to meld for about 10 minutes.
4. Add the coconut milk to the pot, stirring well to combine and create a rich, creamy base. Continue simmering for another 5 minutes.
5. Remove the soup from heat and use an immersion blender to blend until smooth, or carefully transfer it to a blender in batches and blend until silky.
6. Return the blended soup to the stove and stir in the freshly grated nutmeg. Season with salt and pepper to taste, then warm through for another 2-3 minutes.
7. Ladle the hot soup into bowls and serve immediately, topped with a sprinkle of toasted seeds or crusty bread on the side.

Even as the days grow shorter and cooler, this recipe offers a hearty moment of comfort. It’s simple enough to whip up on busy days but special enough to feel like an occasion. A bowl of this soup feels like a quiet celebration of cozy, colorful autumn.

Lily Hayes

Hi, I’m Lily Hayes, the cook, writer, and heart behind Loving This Process. This blog is built on a simple idea that food is not just about the final dish, but about everything that happens while you’re making it. The thinking, the tasting, the adjusting, the learning, and the quiet moments in between. Food has been a constant presence in my life, not as something flashy or perfect, but as something deeply grounding. Cooking has always felt like a process worth savoring, even when it’s messy, slow, or imperfect.