From an over abundance of carrots this delicious soup was born. Onion, garlic, ginger, and carrots are roasted in the oven to concentrate their flavors, then blended with vegetable broth, coconut milk and spices. It's simple to make and warming on the coolest fall days. The noodles are completely optional, though they do add a nice touch of texture. The vitamins, minerals, and immunity boosting power of this soup are well worth the roasting time. Just throw the veggies in the oven and relax until it's time to blend. This soup does make a large pot, save it for the rest of the week, or halve the recipe if you prefer.
This recipe for curried carrot soup sprang from an over abundance of carrots from my garden! Roasting onion, garlic, ginger, and carrots concentrates their flavors making curry carrot soup a simple dish that's warming on the coolest fall days.
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.
Sprinkle with salt, cumin, and cayenne.
Place in oven and bake for 25 minutes until carrots and onions are starting to brown.
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 if using and serve.
Add the noodles right before serving so they don’t keep cooking in the hot soup and become mushy.
Roasting the vegetables may seem like an extra step but the carrots really develop richer, sweeter flavors when roasted in the oven to make this soup.
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Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone. fireandearthkitchen.com