Ingredients
Units
Scale
Carrots:
- 16 carrots, peeled
- 1 tbsp olive oil
- Salt and pepper
- 1 tsp curry powder
Soup:
- 2 tbs coconut oil, vegan butter or olive oil
- 2 large garlic cloves, chopped
- 1 yellow onion, diced
- 2 tsp grated fresh ginger
- 4 cups vegetable broth, divided
- 1 can full fat coconut milk
- 1 tsp curry powder
- toasted pine nuts for garnish
- optional: 1/4 tsp red pepper flakes
Instructions
- Preheat the oven to 425 degrees F.
- Arrange the carrots on a large lightly oiled baking sheet. Season the carrots lightly with salt, pepper, and curry powder seasoning and drizzle generously with olive oil.
- Roast in the oven for 45 minutes, turn over mid-way through. When carrots are fork tender and nicely caramelized, remove them from the oven and set aside briefly.
- In a large pot over medium heat add 1tbsp olive oil and diced yellow onion and sauté.
- Top with curry and cook until translucent. Add the diced garlic and ginger. Continue to cook for an additional 4 minutes to get a slight browning of the onion.
- In blender or food processor add the roasted carrots, onion/garlic/ginger mix, vegetable stock, coconut milk, and blend until smooth. Adjust the texture by adding more vegetable stock.
- Throw back into the pot and simmer on low for 10-15 minutes. Season with additional salt and pepper as needed. Top with toasted pine nuts and a coconut milk drizzle to serve.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1