coconut curry carrot soup.

 

I love the idea of carrot soup but it can be a little boring. The other night I made this quick and EASY, not to mention healthy, carrot soup on a whim and it turned out delicious. We've been eating it for days. You have to give it a try.

What you'll need:

2 lbs carrots

1 yellow onion

1 can of unsweetened coconut milk

curry powder

48 oz chicken or vegetable broth

scallions and lime for garnishing

naan bread for dipping if you prefer. 

Pre-heat oven to 350 degrees.

Wash and roughly chop the carrots. Peel and roughly chop the onion. It doesn't matter what they look like because it will all be pureed in the end so don't worry about your knife skills here. 

Place carrots and onion in a sheet pan and season generously with olive oil, salt, pepper, and a GOOD AMOUNT of curry powder. I can't emphasize that enough! If you go easy on the curry I promise your soup will be bland. Roast in the oven for 30-40 minutes until everything looks caramelized. 

About 10 minutes prior to removing carrots and onion,  In a large stock pot, bring your broth to a boil. Put caramelized carrots and onion into broth making sure to scrape the goodness from the pan along with it with a rubber spatula (you'll want that flavor we talked about) and let simmer for about 5 minutes.

At this point you're ready to puree your soup. You can use an immersion blender and do it right in the pot or transfer to a blender which you'll have to do it in two batches for safety. If you use a blender, transfer your soup back into your pot and continue to simmer. 

Add your coconut milk and some more salt and pepper (taste your soup and season to your liking) Simmer for 10 more minutes until flavors really meld together. 

While it's simmering, slice some limes and chop some scallions for the garnish. We toasted naan bread for dipping. You can even set the table or cue up homeland. Serve and enjoy!

Roasting the carrots, onion and curry make you feel like your indulging while it's rich and creamy because of the coconut and the lime gives it just enough zing.

Let me know what you think!