Name: Roasted Carrot Curry Soup
Ingredients: 2 tsp (5 g) curry powder; 1 tsp kosher salt; 2 tbsp (30 ml) extra virgin olive oil; 1 1/2 lb (680 g) medium carrots, trimmed, peeled, sliced lengthwise, and cut into 1-inch (25-mm) pieces; 2 medium yellow onions, quartered and sliced in 1-inch (25-mm) chunks; 1 (15-oz [425-g]) can full-fat coconut milk; 2 cups (470 ml) water or broth; Half a lemon, juiced; Fresh cilantro, for serving, optional

Description

This soup is perfection in the fall—from color to flavor, it exudes warmth. The basic preparation is so simple, but it dresses up beautifully with a few fresh herbs or homemade croutons.

Ingredients

Scale

2 tsp (5 g) curry powder
1 tsp kosher salt
2 tbsp (30 ml) extra virgin olive oil
1 1/2 lb (680 g) medium carrots, trimmed, peeled, sliced lengthwise, and cut into 1-inch (25-mm) pieces
2 medium yellow onions, quartered and sliced in 1-inch (25-mm) chunks
1 (15-oz [425-g]) can full-fat coconut milk
2 cups (470 ml) water or broth
Half a lemon, juiced
Fresh cilantro, for serving, optional

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Instructions

Preheat the oven to 400°F (204°C).
Mix the curry powder, salt and olive oil together in the bottom of a large bowl. Add the carrots and onions to the bowl. Toss to coat, and then pour it all out onto a parchment-lined baking sheet.
Bake until the vegetables are very tender and just beginning to caramelize, about 30 to 40 minutes.
Remove the vegetables from the oven and transfer them to a large pot. Add coconut milk and water (or broth). Let simmer for just a few minutes. Then, working in batches, transfer to a blender and blend until smooth.
Return the soup to the pot, warm and add lemon juice and fresh cilantro before serving.

Notes

Nut-free, soy-free, gluten-free