Description
A creamy, aromatic Carrot Ginger Coconut Curry Soup made with roasted carrots, fresh ginger, curry spices, and rich coconut milk.
Ingredients
1.5 to 1.75 pounds carrots, scrubbed and chopped
3 tablespoons olive oil, divided
2 teaspoons kosher salt, divided
Freshly ground black pepper, to taste
2 small onions, finely diced (about 2 cups)
4 to 5 celery stalks, finely diced (about 1 heaping cup)
2 tablespoons minced fresh ginger
1 tablespoon ground coriander
1 tablespoon curry powder
1/2 teaspoon ground turmeric
1 can (13.5 to 15 ounces) unsweetened coconut milk
2 cans worth of water
Instructions
1. Preheat oven to 425°F. Chop carrots and toss with 1 tablespoon olive oil, 1 teaspoon salt, and pepper. Roast 25 minutes.
2. Heat 2 tablespoons olive oil in a large pot. Add onions, celery, and ginger. Reduce heat, cover, and cook 15 minutes.
3. Add coriander, curry powder, and turmeric. Stir until fragrant.
4. Add roasted carrots, coconut milk, and two cans of water. Add remaining salt and bring to a simmer.
5. Blend until smooth with an immersion blender or in batches. Adjust seasoning and thickness as desired.
Notes
Adjust consistency by adding more water or simmering longer. For extra heat, add a pinch of cayenne.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Roasting and simmering
- Cuisine: American-inspired with Indian spices