Wonderful roasted carrot soup with curry and ginger

I am actually so excited that Sukkos is later this year! Growing up in Chicago, Sukkos core mems for me is being bundled up in a coat and leaning over a bowl of steaming hot soup to warm my bones. At this time of the year, the nights are dipping into the 40's and I'm creating a Sukkos menu infused with so many warm spices like cinnamon, curry and turmeric. This wonderful roasted carrot soup with curry and ginger might be one of my absolute favorites. Who would have thought that a bag of plain boring carrots could taste so good?? Come meet your new favorite soup...

Ingredients needed for this wonderful roasted carrot soup with curry and ginger:

• Carrots
• Olive oil
• Onion
• Frozen cubes of minced garlic and ginger (or fresh minced garlic and ginger)
• Spices: curry powder, coriander, cumin and salt.
• Liquids: Vegetable broth, water and full fat coconut milk

How to make the soup

1. Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper for easy cleanup, if desired.
2. Peel the carrots and then cut them on the diagonal so each piece is about ½″ thick at the widest part.
3. Place the carrots on the baking sheet. Add 2 tablespoons olive oil and ½ teaspoon of the salt. Toss until the carrots are lightly coated in oil and seasonings. Arrange them in a single layer.
4. Roast the carrots until they’re caramelized on the edges and easily pierced through by a fork, 35- 40 minutes.
5. In a soup pot, warm the remaining 2 tablespoon olive oil over medium heat until shimmering. Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
6. Add the garlic, ginger, curry coriander and cumin. Cook until fragrant while stirring constantly, about 30 seconds to 1 minute. Pour in the vegetable broth and water, while scraping up any browned bits on the bottom with a spoon.
7. Add the roasted carrots to the pot when they are out of the oven. Bring the mixture to a boil over high heat, then reduce the heat as necessary to maintain a gentle simmer. Cook for 15 minutes, to give the flavors time to meld.
8. Remove the pot from the heat and let it cool for a few minutes. Blend with an immersion blender until smooth and creamy. Stir in the coconut milk.

Storing:

Store soup in the refrigerator for up to 3 days.

To freeze, place cooled soup in an airtight container. Freeze for up to 3 months.

If you enjoyed this wonderful roasted carrot soup with curry and ginger, try these other soup recipes!

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Wonderful roasted carrot soup with curry and ginger

Who would have thought that a bag of plain boring carrots could taste so good?? Creamy roasted carrots with warm curry, coriander and cumin. Come meet your new favorite soup...

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Servings: 6 servings

Course: Soup

Ingredients Method

Ingredients

  

• 2 lbs carrots peeled
• 4 tablespoon olive oil divided
• ¾ teaspoon salt divided, to taste
• 1 meidum yellow onion chopped
• 2 cubes frozen garlic or 1 teaspoon fresh minced garlic
• 2 cubes frozen ginger or 1 teaspoon fresh minced ginger
• 1 teaspoon curry powder
• ½ teaspoon coriander
• ¼ teaspoon ground cumin
• 4 c vegetable or chicken broth
• 2 cups water
• 1 cup coconut milk

Method

 

1. Preheat the oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper for easy cleanup, if desired.
2. To prepare your carrots, peel them and cut them on the diagonal so each piece is about ½″ thick at the widest part.
3. Place the carrots on the baking sheet. Add 2 tablespoons olive oil and ½ teaspoon of the salt. Toss until the carrots are lightly coated in oil and seasonings. Arrange them in a single layer.
4. Roast the carrots until they’re caramelized on the edges and easily pierced through by a fork, 35- 40 minutes.
5. Once the carrots are almost done roasting, in a soup pot, warm the remaining 2 tablespoon olive oil over medium heat until shimmering. Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
6. Add the garlic, ginger, curry coriander and cumin. Cook until fragrant while stirring constantly, about 30 seconds to 1 minute. Pour in the vegetable broth and water, while scraping up any browned bits on the bottom with a spoon.
7. Add the roasted carrots to the pot when they are out of the oven. Bring the mixture to a boil over high heat, then reduce the heat as necessary to maintain a gentle simmer. Cook for 15 minutes, to give the flavors time to meld.
8. Remove the pot from the heat and let it cool for a few minutes. Blend with an immersion blender until smooth and creamy. Stir in the coconut milk.