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.
