Coconut Curry Roasted Carrot and Leek Soup
- Total Time: 1 hour 20 mins
- Yield: 6 servings 1x
Description
Roasting the carrots intensifies their earthy flavor while curry powder and coconut milk add a great exotic twist.
Ingredients
Units
Scale
- 6 cups (1.4 L) chopped carrots
- 1 white onion, sliced into big chunks
- 3 tbsp (45 ml) olive oil
- 3 leeks, sliced and rinsed
- 2 cloves garlic, minced
- 4 cups (960 ml) vegetable or chicken broth
- 2 tsp curry powder
- dash nutmeg
- dash ginger
- 1 (14 oz / 400 g) 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. Add the roasted carrots and onions to the pot before blending.
- 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 tbsp.
- Ladle into soup bowls and top with dollop of plain Greek yogurt.
- Enjoy!
- Prep Time: 20 mins
- Cook Time: 1 hour
- Category: Soup
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1.5 cups
- Calories: 200
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Frequently Asked Questions
Why roast the carrots instead of just simmering them in the broth?
Roasting the 6 cups of chopped carrots and onion at 400°F for 45 minutes caramelizes their natural sugars and intensifies the earthy, sweet flavor before they ever hit the pot — the excerpt describes this as what sets the soup apart. Simmering alone would produce a lighter, more one-dimensional flavor.
How thick should the finished soup be, and how do I adjust it?
The recipe calls for one 14 oz can of light coconut milk added in two stages — stir in half before blending, then add as much of the remaining half as you want after blending, depending on how thick you prefer the soup. The instructions note this is a personal preference call.
At what point do the carrots and onions go into the soup mix? Maybe I missed it in the instructions, so I apologize. I added them after I brought everything to a boil and it turned out great!
You’re totally right—it looks like the step to add the roasted carrots and onions was accidentally left out (we are updating now!). You did the right thing by tossing them in after the simmer. That’s exactly when they should go in—right before blending. Glad it still turned out great!