Curried Carrot Soup with Roast Rainbow Carrots

Curried Carrot Soup with Roast Rainbow Carrots

Daria Souvorova

45 minutes
serves: 8-10

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I have been wanting to prepare something bright and colorful, and I came across organic rainbow carrots at Wegmans the other day. The beautiful colors inspired me to go for a curry. Honestly, I wanted the excuse to add some turmeric to see how pretty the soup would be…and I had some ginger laying around in the fridge, waiting for a purpose.

Now that I am thinking about it, whenever I get my hands on an orange/yellow vegetable, it is my first instinct to add Cumin, Coriander, and Turmeric to the situation. I wonder why? My cookbook has several recipes for curried soups including Butternut Squash and other roots and pumpkins.

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I generally serve curried soups with homemade naan. If you want to as well, check out my Buttery Naan recipe here, but tonight, I decided to serve our Curried Carrot Soup with some freshly baked Ciabatta.

I occasionally find myself in the mood for light and healthy dinners, but seeing as it is back to below freezing in Baltimore, I had to come up with light and healthy soups that still manage to feel hearty and keep you warm. I think this was an overwhelming success.

And those pretty colors!

Ingredients:

        • olive oil
        • 1 large or 2 small onions, chopped
        • 1 inch ginger, peeled and minced
        • salt and pepper
        • 2 pounds carrots, sliced into 1/4 inch rounds
        • 1 1/2 teaspoon cumin
        • 1 1/2 teaspoon coriander
        • 1 teaspoon turmeric
        • 6 teaspoons chicken stock concentrate and 6 cups water
        • 1 can coconut milk
        • for the roast carrots:
        • 1 pound rainbow carrots, preferably thin/young ones, peeled and ends trimmed, if thicker, halved or quartered lengthwise
        • 1 teaspoon cumin
        • 1 teaspoon coriander
        • salt and pepper
        • drizzle of olive oil

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            1. Heat some olive oil in a large Dutch oven.
              Sauté onions for 8-10 minutes until softened.
              Add ginger and carrots and sauté for an additional 10 minutes or so.
              Season with salt and pepper
            2. Add the spices and chicken stock concentrate. Stir to cover the veggies.
              Add water and simmer for 15-20 minutes until the carrots are softened.
            3. Meanwhile, preheat oven to 425.
              Arrange the peeled carrots on a lined cookie sheet.
              Season with salt and pepper, sprinkle with cumin and coriander and drizzle with olive oil.
              Toss to combine and spread evenly out on the cookie sheet.
              Roast for 20-30 minutes until the carrots are soft and a bit browned on the outside.
            4. Once the carrots in the soup are softened, blend everything with an immersion blender. Add the coconut milk and season with salt and pepper to taste.
            5. To serve, gently lay a few roast carrots over the top of the soup.
        Want more?
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