This soup has the perfect amount of sweet and spicy and is ideal for a chilly fall meal (granted, it is not chilly in San Diego yet, but we’ll get there eventually!). I actually already had all of these ingredients in my kitchen and pantry; it’s a very simple soup! I did take a somewhat-lazy route and use a pre-made curry paste (this one from Thai Kitchen is great) and curry powder from Trader Joe’s, which is made up of cumin, turmeric, coriander, chile pepper, mustard, cardamom, ginger, cloves, nutmeg, red pepper, cinnamon, black pepper, and saffron. So you definitely could make that up on your own, but do you blame me for being a little lazy?! (So many ingredients!) All of those spices make for an extremely tasty and warming soup.
Keep on reading for how to make this simple soup!
I used approximately one pound of organic carrots, cut into coins and mixed with avocado oil, salt, and the Trader Joe’s curry powder mentioned above.
I roast my veggies at 450 degrees F, mostly because I’m convinced our oven doesn’t work too well, so you may want to try 425 degrees and see what happens! Roasted ’em up for 40 minutes until soft and a teeny bit browned.
After roasting, I blended up the carrots in my NutriBullet (this one) with vegetable broth. I split it up into 3 batches so as to not overload my blender. On the third round, I blended the carrots with one 13.5 oz can of full-fat coconut milk. All of the blended mix goes into a large pot! Total, I used 32 ounces of vegetable broth.
Meanwhile, I’ve been sautéing minced onion and garlic in a pan with olive oil until they are soft and translucent. Add the onion-garlic mixture into the carrot puree, along with the red curry paste. Stir it all up until smooth and let it simmer up. At this point, I added about 1/2 Tbsp more of the curry powder, 1 Tbsp salt, and about 1 tsp black pepper.
When serving, I added a dollop of sour cream, chopped scallions, and some more black pepper. Feel free to omit the sour cream to make this soup entirely dairy-free!
enjoy!
Serving suggestion: Add a toasted baguette, or half of a grilled cheese to make it extra yummy 😉 [lt_recipe name=”Curried Carrot Coconut Soup ” servings=”2-3″ prep_time=”20M” cook_time=”1H” total_time=”1H20M” difficulty=”Medium” summary=”Slightly sweet, slightly spicy warming soup with roasted carrots, curry spices & coconut milk. ” print=”yes” image=”https://www.veggiesthenwine.com/wp-content/uploads/2017/10/IMG_5458-242×300.jpg” ingredients=”1 lb organic carrots, sliced into coins;1/2 c yellow onion, minced;2-4 garlic cloves, minced;1 Tbsp avocado oil;1 Tbsp olive oil;32 oz vegetable broth;1- 13.5 oz can full-fat coconut milk;4 oz red curry paste (I like Thai Kitchen);1 Tbsp curry powder, split into two ;1 Tbsp salt;1 tsp pepper;2 Tbsp sour cream (optional);2 Tbsp chopped scallions, for garnish (optional) ” ]Preheat oven to 425-450 degrees F (read text for notes).;Mix carrot coins with avocado oil, 1/2 Tbsp curry powder, and salt. ;Roast carrots for 30-40 minutes, until soft. ;Heat olive oil on medium heat, and add minced onion and garlic, cooking until translucent and soft. ;Blend roasted carrots in blender of choice with vegetable broth and coconut milk, splitting into batches if needed. ;Add puree into large pot. ;Add the garlic and onion mixture, red curry paste, 1/2 Tbsp curry powder, salt, and pepper into carrot puree. ;Let simmer about 10 minutes. ;Serve with sour cream and scallions, if desired.[/lt_recipe]
Note: This post contains affiliate links to products I love and enjoy.
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