It has finally started to get cold here. It even snowed for the first time since Halloween this weekend. I have been on a bit of a soup kick and I like to have it for lunch since I spend most of the morning in my office typing in mittens. I have been wanting to try a carrot soup for a while, but have never got around to it until last weekend. Big Girls Small Kitchen posted up a recipe for Roasted Carrot Red Curry Soup and it sounded delicious and not too time consuming.
I personally did not think the recipe had enough curry paste in it. After I doubled the amount, I just keep tossing in teaspoons until I decided it was enough- I think I probably quadrupled it. That was the only thing I really changed in the recipe. It was a bit cool for my liking, so I would suggest warming it more before serving, or at least testing it before hand. I also have to keep stealing the neighbors blender/processor since mine broke and then I have to repay them in soup. I might need to invest in an attachment for my Kitchenaid sooner than later…
Roasted Carrot Red Curry Soup
Makes 4 servings
- 1 pound carrots, peeled and cut into 1-inch pieces
- 2 small red onions, quartered
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1 inch ginger, peeled and roughly chopped
- 2 garlic cloves roughly chopped
- 1 to 2 tablespoons Thai red curry paste (some of you may want to start with less and do taste test as you go adding more.
- 2 cups vegetable stock
- One 15-ounce can coconut milk
- Preheat oven to 425°F.
- In a medium mixing bowl, toss carrot and onion with oil, sugar, and salt.
- Spread the veggies evenly on a parchment-lined baking sheet. Roast in the oven for 30-40 minutes, until browned and tender, stirring once halfway through.
- Transfer the vegetables to a food processor or blender along with the ginger, 1 teaspoon curry paste, and the stock. Blend until incorporated.
- Add coconut milk and blend until smooth. Taste for seasoning and add salt and additional curry paste if you like.
- Reheat and serve.