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 and sliced green onions if using and serve.
Notes
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.