Roasted Carrot Curried Soup
Today is a good soup day 🙌 ... well any day is a good soup day 😃 especially when it’s cold and snowy 🥶❄️. This roasted carrot curried soup tho, makes you feel all warm on the inside 😋🥕. It’s so bright and colorful and tastes ah-mazing! The best part... it has less than 10 healthy plant-based ingredients 🤯. The curry really makes this soup. With all the carrots, onion, spices and coconut milk, this soup is a perfectly balanced nutritious meal to start the week.
Total Time:
1 hour including prep
Ingredients:
Produce
1 1/2 lb (680 g) medium carrots, trimmed, peeled sliced lengthwise and cut into 1 inch pieces
2 medium yellow onions, quartered and sliced in 1 inch chunks
1/2 lemon, juiced
Fresh cilantro for serving
Baking and Spices
2 tsp curry powder
1 tsp kosher salt
Oils and Vinegars
2 Tbsp coconut oil
Other
1 (15oz) can full-fat coconut milk
2 cups vegetable broth or water
Directions:
Preheat oven to 400º
Mix the curry powder, salt and oil together in a small bowl.
Add carrots and onions to a large bowl and pour curry mixture on top. Toss to coat, and then pour veggie mixture onto a parchment-lined baking sheet.
Bake until the vegetables are very tender and just beginning to caramelize, about 30-40 minutes.
Remove the vegetables from the oven and transfer to a large pot. Add coconut milk and broth (or water). Let the mixture simmer for just a few minutes. Then, working in batches, transfer to s blender and blend until smooth.
Return the soup to the pot and warm. Add lemon juice and fresh cilantro before serving.
*This recipe was made with slight variations from the