Tuesday, October 4, 2011

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. 


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