Friday, October 12, 2012

Carrot and Coconut Curry Soup

I love soups that don't require a lot of ingredients or a lot of babysitting.  This time of year there are a lot of carrots in the farmer's markets and this recipe is a great way to use them up and have a nutritional and satisfying meal.  This soup is definitely best served with naan or pita bread.


2 pounds of carrots, peeled and topped
1 red onion, cut into big chunks
2 tablespoons curry
1 tablespoon cumin
1 teaspoon salt
olive oil
1 15 oz can coconut milk

1. Preheat oven to 375 degrees.
2. On a rimmed cookie sheet, add carrots, onion and sprinkle with curry, cumin, salt and then drizzle with olive oil.
3. Allow to roast in the oven for about an hour.
4. When done, remove from the oven and place in a large soup pot.  Fill with water until veggies are almost covered.
5. Stir in coconut milk and reheat until bubbling.
6. Use an immersion blender to puree the soup.
7. Serve with naan or pita bread.

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