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Coconut Curry Roasted Carrot and Leek Soup

Coconut Curry Roasted Carrot and Leek Soup

Coconut Curry Roasted Carrot and Leek Soup

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

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Coconut Curry Roasted Carrot and Leek Soup


  • Author: Taylor Kadlec
  • 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

  1. Preheat oven to 400 degrees F.
  2. Line two baking sheets with foil (optional but I do it for easier clean up).
  3. Divide carrots and onion among the two baking sheets and drizzle with 2 tbsp olive oil.
  4. Sprinkle with salt and pepper.
  5. Bake in preheated oven for 45 minutes.
  6. Add remaining 1 tbsp of olive oil to large soup pot and heat oven medium heat.
  7. Add leeks and cook 5-7 minutes, until they start to soften.
  8. Add garlic and cook 2 more minutes, stirring well.
  9. Add broth, curry powder, nutmeg, and ginger.
  10. Bring to a boil and let simmer 10 minutes.
  11. Remove from heat.
  12. Stir in half of coconut milk.
  13. 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.
  14. 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.
  15. Ladle into soup bowls and top with dollop of plain Greek yogurt.
  16. Enjoy!
  • Prep Time: 20 mins
  • Cook Time: 1 hour
  • Category: Soup
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