Roasted Thai Curry Carrot Soup

 

Now that the winter days are here, it's soup season 😋

Ingredients

1 kg carrots

3 tbsp extra virgin olive 

oil, divided

3/4 tsp salt, divided

1 brown onion, chopped

2 cloves garlic, minced

1/2 tsp ground coriander

1/4 tsp ground cumin

1 tbsp Thai red curry paste

4 cups vegetable stock

1 cup water

1 cup coconut milk

1 tsp lime juice

Method

1.  Preheat over to 200 C (180 C fan). Line a large baking tray with greaseproof paper.

2.  Peel carrots and cut diagonally to about 1/2" thick. Place carrots in a large bowl. Add 2 tbsp olive oil and 1/2 tsp salt, toss to combine. Arrange on the baking tray in a single layer.

3.  Roast carrots until they are caramelized on the edges for 30-40 minutes or until easily pierced with a fork, turning half way through.

4.  Once carrots are almost done, warm the remaining oil in a large soup pot over a medium heat until shimmering. Add onion and 1/4 tsp salt. Cook, stirring occasionally until onion is softened, approx 5-6 minutes.

5.  Add garlic, spices and curry paste, cook until fragrant, stirring constantly, approx 30-60 seconds. Pour in stock, water and coconut milk, using a wooden spoon scrape any browned bits from the bottom of the pan.

6. Add roasted carrots. Bring to the boil over a high heat, then reduce heat to a gentle simmer. Cook for 15 minutes.

7.  Once soup is cooked, remove from heat and allow to cool for a few minutes. Carefully blend soup using a stick blender (if using a blending machine, make sure it is at room temperature or add some warm water to the jug to allow to come to room temperature before pouring water out and adding soup, in batches to blend)

8.  Add lime juice, blend again, season to taste with pepper, add more salt if needed.

Enjoy.