Roasted Carrot Soup
Roasting vegetables in the oven does indeed enhance their flavor, and this roasted carrot soup recipe is a perfect example of that. The addition of ginger and Thai curry spice powder elevates the taste of the creamy soup. It's a perfect meal to enjoy on a cozy evening, and it can be made ahead and frozen for later use.
Servings: 6
Ingredients
- 2 lbs / 1 kg carrots
- 1 head garlic tip chopped off
- 1 can coconut milk
- 2 tsp Thai curry spice powder
- 1.5 inch / 4cm ginger peeled
- 2 tbsp olive oil
- 1/2 tsp salt or to taste
- water / soup stock as needed
- 1/4 tsp chili flakes optional, for topping
Instructions
- Start by washing and trimming the ends off of the carrots. Rub them with olive oil and salt, then roast them in the oven along with a head of garlic at 395 degrees F / 200 degrees C for about 50 minutes or until soft. Remove the garlic after 25 minutes.
- Once the carrots and garlic have cooled down, squeeze out the garlic and place it in a blender along with the carrots, ginger, curry spice, coconut milk, and about 1 cup of water or soup stock. Blend until smooth, adding more water or stock until you reach your desired consistency.
- Reheat the soup in a pot, and serve it with a drizzle of olive oil, a sprinkle of chili flakes (if you like a bit of heat), and your favorite bread. Enjoy!