Yield: 6 servings
Curried Coconut Carrot Soup
A delicious soup in its own right, this recipe can also be easily modified to another vegetable of your choosing. Just keep the basic ratio of main ingredient to onions the same, sub spices as you'd like and keep the procedure the same. Roasted Curried Cauliflower soup? You bet. Butternut Squash Soup with Pumpkin Pie Spice and Honey? Absolutely. Trust the process and don't be afraid to make mistakes! Sometimes that's how the best dishes are created!
Prep Time
10 minutes
Cook Time
45 minutes
Total Time
55 minutes
Ingredients
- 4 Cups Organic Orange Carrots, tops reserved, peeled and cut in 2” pieces (about 2 bunches)
- 2 TBS Ghee or Vegetable Oil
- 1 tsp Garam Masala or your preferred spice blend
- 1 TBS Honey
- 1 Cup Yellow Onion, peeled and sliced thin from top to bottom (about 1 large onion)
- 1 tsp Ginger, Chopped
- 1 tsp Garlic, Chopped
- 2 TBS Chopped Cilantro Stems, reserve greens for chutney
- 1 tsp Ground Cumin
- 1 tsp Ground Coriander
- ½ tsp Ground Turmeric
- 2 TBS Split Red Lentils
- 4 Cups Vegetable Broth or Water, hot if possible
- 1 Cup Coconut Milk, well stirred
Instructions
- Heat oven to 375 F.
- Line half sheet pan with aluminum foil to aid cleanup.
- In a large bowl, toss carrots with garam masala, honey, half the ghee or oil, salt and pepper and spread on prepared pan.
- While the carrots roast, heat remaining ghee in a 2-4 qt pot over medium high heat. Add the Onion and cook, stirring every few minutes at first and more often as the cook, until golden.
- Stir in ginger and garlic and cook until aromatic, about 1 minute.
- Stir in Spices and Lentils and cook 1 minute more.
- Add roasted carrots, stir once or twice then cover with stock and coconut milk. Simmer until completely tender.
- Cool 15 minutes in the pot then transfer to a blender to puree. Add additional water if the soup is too thick and the blender blade doesn’t spin.
- Blend on high until very smooth. Strain is desired. Transfer to a clean pot, season with salt and pepper to taste and keep warm or cool for storage.
Notes
To freeze, transfer soup to 2 cup containers or heavy duty zip top bags. Defrost in the microwave or in the refrigerator overnight. Defrosed soups will always have a grainy texture. Simply return to the blender or use a handheld immersion blender and process briefly to make smooth again.