Roasted Carrot Curried Soup
Courtesy of Heidi
Ingredients
- 2 tsp curry powder
- 1 tsp salt
- 2 tbsp olive oil
- 680g medium carrots (peeled, sliced lengthwise, cut into 1-inch pieces)
- 2 medium yellow onions (1-inch chunks)
- 15 oz can of full-fat coconut milk
- 2 cups water or broth
- half a lemon (juiced)
Directions
- Preheat oven to 400F
- Mix curry powder, salt, olive oil in large bowl. Add carrot and onions and toss to coat.
- Pour mixture onto parchment-lined sheet
- Bake until tender and beginning to carmelize (~30-40 min)
- Transfer veggies from oven to large pot.
- Add coconut milk and water (or broth) and let simmer for a few minutes
- Working in batches, transfer to a blender and blend until smooth.
- Return mixture to pot and add lemon juice before serving