Curried Carrot-Coconut Soup
Fresh carrots never tasted better, than in this Curried Carrot-Coconut Soup! Roasted carrots, onions and garlic, puréed with hints of curry, in coconut milk
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
- 2 pounds carrots peeled and cut into 1-inch pieces
- 1 onion small, quartered
- 2 cloves garlic minced
- 2 tablespoons extra-virgin olive oil
- Kosher salt and fresh cracked black pepper to taste
- 6 cups vegetable broth
- 13.5 ounces coconut milk
- 1 teaspoon Madras curry powder
- ¼ teaspoon cayenne pepper
- sour cream for serving (optional)
- fresh cilantro or parsley chopped, for garnish (optional)
Preheat oven to 400 degrees F and prepare a large sheet pan by lining it with aluminum foil.
Peel and chop the carrots and onions and mince the garlic then place them onto the prepared sheet pan. Drizzle the vegetables with olive oil; season with salt and pepper, to taste. Toss well to coat; arrange in a single layer on the pan.Bake until tender; about 20 to 25 minutes.Remove the sheet pan of vegetables from the oven and set aside to cool slightly.
Meanwhile, in a large pot or Dutch oven, add the vegetable broth and coconut milk over medium-high heat. Add the carrot mixture to the broth and bring to a boil. Reduce the heat and simmer for about 15 to 20 minutes.
turn off the heat. Using an immersion blender, blend the soup (or add to a blender in batches) until smooth. Blend in the curry, and cayenne pepper. Then taste the soup and season with salt and pepper, as needed.
Serve the soup with sour cream and fresh chopped cilantro or parsley.
Calories: 250kcal | Carbohydrates: 21g | Protein: 3g | Fat: 18g | Saturated Fat: 12g | Sodium: 1053mg | Potassium: 650mg | Fiber: 4g | Sugar: 9g | Vitamin A: 25795IU | Vitamin C: 11.2mg | Calcium: 67mg | Iron: 2.7mg
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