Roasting the carrots intensifies their earthy flavor while curry powder and coconut milk add a great exotic twist.
By Taylor Kadlec
Coconut Curry Roasted Carrot and Leek Soup
- Total Time: 1 hour 20 mins
Description
Roasting the carrots intensifies their earthy flavor while curry powder and coconut milk add a great exotic twist.
Ingredients
Scale
- 6 cups chopped carrots
- 1 white onion, sliced into big chunks
- 3 tbsp olive oil
- 3 leeks, sliced and rinsed
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 2 tsp curry powder
- dash nutmeg
- dash ginger
- 1 (14 oz) can light coconut milk
- plain Greek yogurt, for topping
Instructions
- Preheat oven to 400 degrees F.
- Line two baking sheets with foil (optional but I do it for easier clean up).
- Divide carrots and onion among the two baking sheets and drizzle with 2 tbsp olive oil.
- Sprinkle with salt and pepper.
- Bake in preheated oven for 45 minutes.
- Add remaining 1 tbsp of olive oil to large soup pot and heat oven medium heat.
- Add leeks and cook 5-7 minutes, until they start to soften.
- Add garlic and cook 2 more minutes, stirring well.
- Add broth, curry powder, nutmeg, and ginger.
- Bring to a boil and let simmer 10 minutes.
- Remove from heat.
- Stir in half of coconut milk.
- At this point you can either transfer to a high powered blender, such as a Vitamix, or use an immersion blender to puree the soup. I used my Vitamix to get it super creamy.
- Add whatever amount of remaining coconut milk that you want, depending on your preference of how thick you like your soup. I just added a couple more tablespoons.
- Ladle into soup bowls and top with dollop of plain Greek yogurt.
- Enjoy!
- Prep Time: 20 mins
- Cook Time: 1 hour
- Category: Soup
