Roasted Carrot Curry Soup (Print Version)
# Ingredients:
→ Vegetables & Spices
01 -
5 cups of sliced carrots
02 -
1 yellow or red onion sliced
03 -
2-inch ginger peeled and sliced
04 -
5 garlic cloves unpeeled
05 -
1 Tablespoon of salt
06 -
1 Tablespoon of cumin
07 -
½ teaspoon of cayenne pepper
→ Liquids
08 -
6 cups of vegetable broth
09 -
15 ounces of canned coconut milk
10 -
juice from 1 lemon
11 -
2 Tablespoons of soy sauce
12 -
1 Tablespoon of rice vinegar (or any vinegar)
→ For Serving
13 -
2 cups of cooked rice noodles (optional)
14 -
Green onion for garnish (optional)
# Instructions:
01 -
Preheat the oven to 450 degrees F. Lightly oil a baking sheet or use parchment paper, and spread carrots, onion, ginger, and garlic cloves onto it.
02 -
Sprinkle with salt, cumin, and cayenne.
03 -
Place in oven and bake for 25 minutes until carrots and onions are starting to brown.
04 -
In a large pot, combine vegetable broth and coconut milk over medium-low heat. When veggies are soft, squeeze garlic from its papers and add all veggies to the pot along with lemon juice, soy sauce, and vinegar. Blend well with an immersion blender or regular blender. Add noodles and sliced green onions if using and serve.
# Notes:
01 -
This curried carrot soup recipe came from having too many garden carrots and creates a warming dish perfect for chilly fall days.
02 -
Add the noodles right before serving so they don't keep cooking in the hot soup and become mushy.
03 -
Roasting the vegetables may seem like an extra step but the carrots really develop richer, sweeter flavors when roasted in the oven.