Roasted Carrot Soup with Curry & Coconut Milk

Ingredients:
2 lbs. carrots (about 4 c.), peeled (or scrubbed) and coarsely chopped
1 sm. sweet potato (about 1 1/2-2 c.), peeled and coarsely chopped
1 med. yellow onion, cut into large chunks
1 Tbsp. Garlic Olive Oil
6 c. vegetable broth
2 tsp. grated fresh gingerroot
3 tsp. Metropolitan Chef Curry Rub
1/2 tsp. each freshly ground pepper and sea salt
1 c. canned coconut milk (light or regular)
Chopped fresh cilantro, for garnish (optional)

Instructions:

Preheat oven to 375 F. Place carrots, sweet potatoes, onions and garlic on a rimmed, non-stick baking sheet that’s just large enough to hold the veggies in a single layer. Drizzle with oil. Using your hands, mix the vegetables until they’re coated with oil. A bit messy, sorry! Roast uncovered for about 35 – 40 min. until vegetables are tender. Stir once, halfway through cooking time. Be careful not to burn them. Exact roasting time will depend on the thickness of the vegetables. Transfer roasted vegetables to a soup pot. Add broth and all spices, bring to a boil. Reduce heat to low and simmer for 5 minutes. Remove soup from heat. Add coconut milk. Using a stick (immersion) blender, puree soup until perfectly smooth. Alternatively, transfer soup (be careful, it’s HOT!) in 3 or 4 small batches to a blender and whirl until smooth. A blender produces a silky, smooth texture, which we prefer, but please watch that you don’t burn yourself! Garnish with Cilantro, if desired. Enjoy!

Note: This soup is coconutty! If you’re not a fan of coconut…no worries, just use 10% cream or even plain Greek yogurt instead of coconut milk. Greek yogurt will make the soup a bit thicker.

Tested in Soups & Stews cooking class

Makes about 8 cups

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