Curry and Roasted Carrot Soup
Ingredients
For the Roasted Vegetables
- 2 lbs Carrots
- 1 Large Yellow Onion
- 2-3 Tbsp Olive Oil
- 2 1/2 Tsp Curry Powder
- Black pepper
- 1 Tsp Salt
For the Soup
- 3 Cloves Garlic, roughly chopped
- 1 Quart Chicken or Vegetable stock (about 4 Cups)
- 1 14 Oz Can Coconut Milk
- 1 Tsp Curry Powder (optional)
- Salt and Pepper (to taste)
Instructions
Roast the Vegetables
- Preheat the oven to 400˚F.
- Prepare your vegetables by peeling your carrots and cutting off the ends, as well as with the onion- peel and cut off each end.
- Quarter the onion, and then set both the carrots and onion in a large roasting pan. Drizzle oil all over and sprinkle the curry powder and salt on top of the vegetables. Roll the carrots around so they get evenly coated in oil, curry and salt. Lightly sprinkle everything with black pepper.
- Roast the vegetables for about 45 minutes- until the carrots start to brown and you can easily get a fork through the thickest carrot. Set aside and allow to cool.
Make the Soup
- Prepare the garlic by peeling it, and roughly chopping. (Remember this soup will be pureed so there is no need to chop too much since it will all be blended.)
- Set a large pot on the stove with a tablespoon of olive oil and set to low heat.
- Add the garlic and saute 3-4 minutes, stirring every so often so it doesn't burn.
- Pour in the stock and let it warm up, but not come to a boil.
- Once the roasted vegetables have cooled, pour the garlic/stock, carrots and onion into a blender. Turn on high about 20-30 seconds to puree completely, then pour everything back into the pot. (If using a stick blender, put the carrots and onion into the pot of stock and use the stick blender until everything is fully pureed)
- Set the pot back to low heat to keep on a simmer.
- Add the coconut milk, and additional salt/pepper to taste. If you prefer the flavor to be more spicy, you can add an extra 1/2-1 teaspoon of curry powder.
- Serve hot, with fresh bread if you have it! Store in an airtight container in the refrigerator for up to 5 days, or freeze up to 3 months.
Notes
*Please note that curry powders vary from brand to brand- some tend to be more spicy and some tend to be more mild. If you don't like your flavors too strong, just add a little bit of curry to your soup at a time, tasting as you go, so that you don't accidentally overdo it!*
I absolutely love and highly recommend spices from Gneiss Spice. You can find their curry powder here. If you'd like something with a similar flavor but less spicy you can also use their ras el hanout or garam masala. If you want to try something with a bit more heat, you have to try the berbere!