ROASTED CARROT SOUP WITH COCONUT MILK
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Cuisine: Asian
Serves: 4-6
Ingredients
  • 2 lbs. carrots, peeled, cut into 1-inch thick
  • 3 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • ¼ teaspoon ground cumin
  • 4 cups vegetable or chicken broth
  • 1 can (13-14 oz.) coconut milk
  • salt
  • pepper
  • Sriracha sauce
  • chopped chives, green onions or other herbs to garnish
Instructions
  1. Preheat the oven to 425 ºF.
  2. Toss carrots and 2 tablespoons olive oil and ½ teaspoon of salt and ¼ teaspoon pepper. Arrange them in a single layer in a baking sheet.
  3. Roast them in the oven until the edges are brown and tender, 30-35 minutes.
  4. While the carrots are roasting, add 1 tablespoon olive oil in a Dutch oven or large soup pot over medium heat. Add the onion and ¼ teaspoon of salt. Cook until the onion is translucent (about 4-5 minutes).
  5. Add minced garlic and cumin. Cook about 30 seconds.
  6. Add in the vegetable or chicken broth.
  7. Add the roasted carrots. Bring it to a boil, then reduce the heat to low. Add coconut milk and let it simmer for 10-15 minutes.
  8. Let the soup cool down for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. You can also use an immersion blender. Blend until completely smooth. Taste to see if it needs more salt or pepper.
  9. For heat, add some Sriracha sauce on top. Garnish with some chopped chives, green onions or other herbs. Enjoy!
Recipe by Let's Cook Some Food at https://www.letscooksomefood.com/roasted-carrot-soup-with-coconut-milk/