It’s that season!
All the warm comforting foods that have you reaching for a blanket and wanting to sit down by the fire place. Seattle is getting a taste of the Indian Summer and having the joy of sunshine followed with no rain. Hallelujah! NO RAIN people!
Anyway, roasted carrot soup. Complete with my first attempt at a homemade baguette and I will never go back. NEVER. EVER to store bought. 4 ingredients keepin it real and this baguette is tender, light, airy and with a recipe soon to follow <3
Check it out and let me know how’d it go. It’s super easy, comforting, AND my kids LOVED it!
If you make this recipe tag @mskimbao on Instagram and hashtag it #takeabao.
Roasted Curried Carrot Soup
- 2 lbs carrots (peeled)
- 1 medium onion (roughly chopped)
- 1 14 ounce coconut milk
- 1 tbsp curry powder (mild*)
- 4-5 cups vegetable stock
- 1 tbsp salt
- 1.5 tsps ground black pepper
- 2 tsps turmeric (grated)
- 2 tsps ginger (grated)
- 1 lemon or lime (juice)
- cilantro (chopped)
- Thai Basil
- pumpkin seeeds
Preheat oven to 425 degrees. Place carrots on lined baking sheet. Roast for 15 minutes and turn the carrots roasting for an additional 15 minutes and adding roughly chopped onions to the same baking sheet. Roast carrots and onions until tender and slightly caramelized.
In a blender, in batches blend all the remaining ingredients until finely pureed. Transfer to a pot and heat on low to medium heat for the flavors to meld. Roughly 15-20 minutes.
Serve with lemon or lime and/or the remaining garnishes.
*No curry powder? No problem sub out the curry powder and use a mix of coriander, cumin, black pepper, cayenne pepper,
*Too much soup? Freeze in individual quart size bags for freezing flat and labeled in order to pull out an easy meal in rotation!