🥕 Roasted Curry Carrot Soup (Vegan)
🕒 Total Time: ~50 min
🍽 Serves: 4–6
🧄 Ingredients
For roasting:
- 1 ½ lbs carrots (~6–7 medium), peeled and chopped
- 1 medium yellow onion, peeled and quartered
- 4–5 cloves garlic, peeled
- 1 tablespoon fresh ginger, peeled and sliced
- 1–2 tablespoons olive oil
- Salt and pepper, to taste
For the soup:
- 1 tablespoon olive oil (or coconut oil)
- 1–2 teaspoons curry powder (adjust to taste)
- ½ teaspoon ground cumin (optional)
- ¼ teaspoon cayenne or chili flakes (optional for heat)
- 4 cups vegetable broth
- 1 (14 oz) can full-fat coconut milk (or 1½ cups)
- Juice of ½ lime or 1 tablespoon lemon juice (for brightness)
- Salt and pepper, to taste
- Fresh cilantro, toasted seeds, or coconut cream for garnish (optional)
🔥 Instructions
1. Roast the vegetables
- Preheat your oven to 400°F (200°C).
- Place chopped carrots, onion, garlic, and ginger on a baking sheet.
- Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat.
- Roast for 25–30 minutes, until carrots are tender and edges are golden.
2. Sauté spices
- In a large pot, heat 1 tablespoon olive or coconut oil over medium heat.
- Add curry powder, cumin, and cayenne (if using). Toast for 30 seconds, stirring constantly until fragrant.
3. Combine & simmer
- Add the roasted vegetables to the pot.
- Pour in vegetable broth and bring to a gentle simmer.
- Simmer for 5–10 minutes to meld flavors.
4. Blend the soup
- Use an immersion blender directly in the pot to puree until smooth.
- Or carefully transfer in batches to a blender (let cool slightly before blending hot liquids).
- Once smooth, return to the pot.
5. Add coconut milk & finish
- Stir in the coconut milk and lime or lemon juice.
- Simmer for a few more minutes to heat through.
- Taste and adjust seasoning — add more salt, lime, or curry powder if needed.
