Ingredients– 5 C of sliced carrots– 1 yellow or red onion sliced– 2- inch ginger peeled and sliced– 5 garlic cloves unpeeled– 1 Tbsp of salt– 1 Tbsp of cumin– ½ tsp of cayenne pepper– 6 C of vegetable broth– 15 oz of canned coconut milk– Juice from 1 lemon– 2 Tbsp of soy sauce– 1 Tbsp of rice vinegar (or any vinegar)– 2 C of cooked rice noodles (optional)– Green onion for garnish (optional)
Instructions– 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.
Instructions– 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 and sliced green onions if using and serve.
Make ahead: Curry carrot soup is perfect for making ahead of time. If you are using the noodles, I recommend keeping the soup and noodles separate when storing. When the noodles sit in the soup for an extended time, they become quite mushy.