One Photo + No Plan = Roasted Carrot Curry And Coconut Soup

Thursday, April 24, 2014

Ladies and Gents {Because Google Analytics tells me 52% of my readers are men},

I am so excited to tell you about the magic that happened in my kitchen last night!  Fair warning, this post has one grainy, dark photo.  This picture is not Pinterest-worthy and barely made the cut to be shared on Instagram.  You see, I have been craving a warm bowl of Spring soup for awhile now.  I wanted something to match this gorgeous weather we have been having.  Plenty of showers with streams of sunlight against the bright foliage and glistening leaves.  A dish cozy enough to enjoy while listening to the evening wind howl at cars splashing through puddles on the pavement.  Yet, nothing so rich or heavy that requires a blanket of snow and a crackling fire.  It also needed to be easy and use basic ingredients I always have on hand.  Ta-Da!!!!  Roasted Carrot Curry and Coconut Soup that will certainly be craved, repeated and bragged about!!

Roasted Carrot Curry and Coconut Soup 

1.5 Pounds Rainbow Blend Carrots
1 Yellow Onion
5 Cloves Garlic
1.5 Cups Water
1 TBS Yellow Curry Powder
3 Springs Rosemary
1 TBS Olive Oil
1 Quart Chicken Stock
2 TBS Brown Sugar
2 TSP Cinnamon
1 Can Low-Fat Coconut Milk
Salt & Pepper

1.  Preheat oven to 350 degrees.  Clean, peel and roughly chop the carrots, onion and garlic.
2.  In a large, oven-proof pot, mix together the carrots, onion, garlic, water, curry powder, rosemary and olive oil.  Cover with a lid.  Roast for 60 minutes.
3.  Add chicken stock and cook for 30 additional minutes.
4. Remove from oven, remove rosemary stems. Add brown sugar and cinnamon.  Using an immersion blender {or traditional blender in small batches} blend until completely smooth.
5.  Add coconut milk and salt & pepper to taste.


  1. This looks fantastic! I might just have to make it for dinner tonight(:

  2. Adding this to my personal Pincomplished list :)