Wonderful roasted vegetable soup with a Thai twist.
|Veggies ready for roasting|
Curried Carrot Coconut Soup Recipe:
1 Bunch Carrots peeled and chopped
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
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.