Monday, October 24, 2011

Curried Carrot Coconut Soup


Wonderful roasted vegetable soup with a Thai twist.
Veggies ready for roasting

Spice Blend



Carmelized goodness


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
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. 





 

2 comments:

  1. this sounds amazing + what a fabulous picture of the soup. i'm definitely going to have to give this a try. =)

    ReplyDelete
  2. Thanks Amy. It is a great soup, if you like curry.

    ReplyDelete