Curried Carrot Coconut Soup

Served with Cilantro and a Wedge of Lime

Wonderful roasted vegetable soup with a Thai twist.

Veggies Ready For Roasting
 

Spice Blend

Caramelized Goodness

Curried Carrot Coconut Soup Recipe:

1 Bunch Carrots peeled

1 Medium Sweet Potato peeled and sliced

1 Red Bell Pepper, sliced

1/2 medium Red Onion, Sliced

1/2 Teaspoon Cumin

1 Teaspoon Yellow Curry Powder

1 Teaspoon Red Curry Powder

Olive oil

1 Clove Garlic, Sliced

2 inch piece ginger, peeled and sliced

1/2 can Coconut Milk

3 cups Chicken Broth

Arrange chopped veggies on a large baking dish. Drizzle olive oil over them and bake and 350 degrees for 30-45 minutes. 

In a large soup pot, combine 1 Tablespoon of olive oil, garlic and ginger. Saute for a couple of minutes.

Add your roasted veggies, spice blend and chicken broth. Puree in a blender, food processor or break out the boat motor (hand held blender). Blend until smooth.

Stir in your coconut milk. Serve with a wedge of lime and cilantro.