Carrot Curry Soup (Print Version)
# Ingredients:
→ Spices & Veggies
01 -
Half a teaspoon of cayenne for a mild heat
02 -
5 garlic cloves still in their skin
03 -
An onion (red or yellow) sliced thin
04 -
Sliced carrots, about 5 cups
05 -
2 inches of ginger, peeled and cut up
06 -
1 tablespoon of ground cumin
07 -
1 tablespoon of salt
→ Liquid Ingredients
08 -
14-ounce can of creamy coconut milk
09 -
A couple tablespoons of soy sauce
10 -
6 cups of tasty vegetable stock
11 -
Juice from one lemon
12 -
A tablespoon of rice vinegar or whatever vinegar you’ve got
→ Toppings
13 -
Chopped green onions to scatter on top (optional)
14 -
2 cups plain rice noodles, cooked (optional)
# Instructions:
01 -
Turn the oven to 450°F. Grab a parchment-lined or greased baking sheet, and spread the carrots, onion, garlic, and ginger all over it.
02 -
Shake on some cumin, a touch of cayenne, and sprinkle everything with salt.
03 -
Pop the tray in the oven and roast for 25 minutes, until the onion and carrots get a nice caramelized color.
04 -
Pour vegetable stock and coconut milk into a big pot on medium-low heat. Once veggies are nicely roasted, squeeze the roasted garlic into the pot and toss in the rest of the veggies, lemon juice, soy sauce, and vinegar. Use an immersion or regular blender to mix it until smooth. If you'd like, drop in the noodles and scatter green onions before serving.
# Notes:
01 -
This carrot and spice soup started as a solution for dealing with an overabundance of garden carrots. It's cozy, warm, and great for chilly fall afternoons.
02 -
Don’t mix in the noodles until right before serving so they stay firm and don’t turn too soft.
03 -
Taking a few extra minutes to roast the veggies makes all the difference. Carrots get sweeter and their flavors deepen.