Creamy Curried Carrot Soup
This carrot soup is divinely smooth with a rich mix of savory, sweet, and sour flavor. It's perfect with a warm slice of fresh bread on a chilly day.
Servings: 4 servings
Cost: $1.85 per serving
- 2 lb carrots peeled and roughly chopped
- 2 tbsp olive oil separated
- 1 small onion diced
- 3 cloves garlic minced
- 1 tbsp curry powder
- ¾ tsp salt
- ¼ tsp black pepper
- 4 cups chicken or vegetable broth
- 1 cup coconut milk
- ⅓ cup cilantro chopped, leaves and stems separated
- 1 lime sliced into wedges
Roast the carrots
Preheat the oven to 425° F.
Peel and roughly chop the carrots into 2-inch pieces. Lay them out on a baking sheet and drizzle with 1 tablespoon of olive oil. Mix the carrots around with your hands to make sure they're evenly coated in oil.
Roast the carrots in the oven for 40 minutes or until fork tender.
Prep the other ingredients
While the carrots are roasting, prep the rest of the ingredients. Dice the onion and mince the garlic. Set aside.
Measure out the broth and coconut milk. Set aside.
Remove the leaves from the cilantro, roughly chop them, and set aside. Then roughly chop the cilantro stems and set these aside separately.
Sauté the onions and garlic
When the carrots have about 10 minutes left in the oven, heat one tablespoon of olive oil at medium-high heat in a large pot. Add the chopped onion and sauté for five minutes or until translucent.
Add the minced garlic and sauté for 30 seconds more or until the garlic releases its aroma.
Add curry powder, salt, pepper, and cilantro stems. Stir to evenly coat the onions.
Add the broth and bring to a boil.
About the time the broth starts to boil, the carrots should be done roasting. Take them out of the oven and add them to the pot.
Turn the heat to low. Simmer for 10 to 15 minutes or until the carrots are very soft.
Purée and add coconut milk
Transfer the soup to a blender, or use an immersion blender, and purée the soup until smooth and creamy. If using a traditional blender, work in small batches and don't exceed the max liquid fill level. The soup will be very hot and create a lot of pressure inside the blender--overfilling could cause a soup explosion.
Add the coconut milk and stir until incorporated.
Taste the soup and adjust seasonings if necessary. Serve with chopped cilantro and lime wedges.