Friday night, I only had carrots left in the fridge and I didn’t want to go out and get anything else. Roast carrot soup is easy and tasty, but I remembered an incredible soup we had recently when dining out. It was very smooth and sweet, with a mild curry flavour. I’ve tried to replicate it here, and it worked. Although I could never get the impressively creamy texture that the restaurant had, the flavour is very close! It uses surprisingly few ingredients as well, so perfect when your cupboards are bare.
Ingredients – makes 4 servings
8-10 medium carrots
2 brown onions
2 cloves garlic
1 tbsp. coconut oil
4 cups chicken or herb stock
1/2 cup coconut milk
1 1/2 tsp curry powder
Pre-heat the oven to 180ºC. Scrub the carrots clean, the roughly chop into bite sized pieces. Chop the garlic and onion, and place with the carrots into an oven-proof dish. Add the coconut oil and spread over the vegetables. Bake in the hot oven for 40 minutes, until carrots are soft.
In a large pot, bring the stock to a boil. Add the cooked vegetables, and simmer for 10 minutes. Add the coconut milk and curry powder, and blend well in a food processor or blender.
Easy as that. Serve with a sprinkle of curry powder on top.