Roasted carrots blended with aromatic spices, creamy coconut milk, and bright ginger create a warming soup that's both comforting and exotic, finished with a squeeze of lime.
Recipe Details
Ingredients
- 1kg large carrots, peeled and cut into chunks
- 45ml olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 30ml fresh ginger, grated
- 15ml curry powder
- 5ml ground cumin
- 5ml ground coriander
- 2ml ground turmeric
- 1L vegetable broth
- 400ml can full-fat coconut milk
- 45ml fresh lime juice
- 10ml fresh lime zest
- to taste salt
- to taste freshly ground black pepper
- 30ml toasted coconut flakes for garnish
- 30ml fresh cilantro, chopped for garnish
- 1 lime lime, cut into wedges
Instructions
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Preheat oven to 200°C (400°F). Toss 1kg large carrots with 2 tablespoons of 45ml olive oil, to taste salt, and to taste freshly ground black pepper. Spread on a large baking sheet.
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Roast carrots for 25-30 minutes until tender and lightly caramelized, flipping once halfway through.
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Meanwhile, heat remaining 45ml olive oil in a large pot over medium heat. Add 1 large yellow onion and cook for 5 minutes until softened.
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Add 4 cloves garlic cloves and 30ml fresh ginger, cook for 1 minute until fragrant. Stir in 15ml curry powder, 5ml ground cumin, 5ml ground coriander, and 2ml ground turmeric, cooking for 30 seconds until aromatic.
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Add the roasted carrots to the pot along with 1L vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes to allow flavors to meld.
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Using an immersion blender, puree the soup until completely smooth. Alternatively, carefully transfer to a regular blender in batches and blend until smooth.
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Stir in 400ml can full-fat coconut milk, 45ml fresh lime juice, and 10ml fresh lime zest. Heat through and season with to taste salt and to taste freshly ground black pepper to taste.
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Serve hot garnished with 30ml toasted coconut flakes for garnish, 30ml fresh cilantro, and 1 lime lime on the side.
Tips
Roasting Carrots: Roasting the carrots first adds depth and sweetness to the soup. Don't skip this step as it makes a significant difference in flavor.
Spice Blooming: Cooking the spices briefly in oil helps release their essential oils and intensifies their flavors in the finished soup.
Consistency: If the soup is too thick, thin with additional vegetable broth. If too thin, simmer uncovered to reduce and concentrate.
Make Ahead: This soup can be made up to 3 days ahead and refrigerated. Reheat gently and adjust seasoning before serving.
Garnish Options: Try toasted pumpkin seeds, a dollop of Greek yogurt, or a drizzle of chili oil for additional flavor and texture contrasts.