This carrot 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.
This recipe is from our cookbook, Frugal Vegan. The inspiration came from a very old, tattered recipe clipped from the pages of Yoga Journal circa 2003-ish.
I almost always make it with carrots, but you can really roast just about any winter vegetable in place of the carrots and this soup just works. I've made it before with cauliflower and sweet potatoes. Both were delicious.
I would recommend finding a curry powder that is really super, since that is really what makes this soup. The curry flavor mixed with the rich coconut milk is perfection.
This is the perfect weeknight soup recipe. To make this carrot soup, just toss your vegetable with a little olive oil and spices. Roast everything until nice and carmelized.
From there add to your soup pot with coconut milk and brother. Simmer and blend until smooth. We like to serve this with Kale Salad with Golden Turmeric Dressing and a nice crusty bread.
Print
Roasted Carrot Curry Soup
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
- 2 tsp (5 g) curry powder
- 1 tsp kosher salt
- 2 tbsp (30 ml) extra virgin olive oil
- 1 ½ 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
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
Leave a Reply