Roasted Carrot and Curry Soup
Roasted Carrot and Curry Soup

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a special dish, roasted carrot and curry soup. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Mix the curry powder, salt, and olive oil in a large bowl. Toss to coat, then pour onto the lined baking sheet. Remove the vegetables from the oven and transfer them to a large pot set over medium heat.

Roasted Carrot and Curry Soup is one of the most popular of recent trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Roasted Carrot and Curry Soup is something which I have loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can have roasted carrot and curry soup using 8 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Roasted Carrot and Curry Soup:
  1. Take 2 Tbs Vegetable oil
  2. Take 2 Lbs. Carrots
  3. Make ready 1 large Onion
  4. Take 1 Tbs Butter
  5. Make ready 1/2 tsp Sugar
  6. Take 3 cloves Garlic (minced)
  7. Make ready 3 Tbs Curry
  8. Take 3 cups Chicken broth

Lightly oil baking sheet or use parchment paper, and spread carrots, onion, ginger, and unpeeled garlic cloves onto it. Sprinkle with salt, cumin, and cayenne. Stir in curry powder and add the roasted vegetables. Stir in the meatballs, broth, zucchini, carrot, cabbage, fish sauce and remaining coconut milk.

Instructions to make Roasted Carrot and Curry Soup:
  1. In a pot, heat oil on medium high heat. Add carrots and onions. Saute for 10 minutes, stirring occasionally.
  2. Add butter, garlic, and sugar. Cook for another 10 minutes.
  3. Add Curry and stir thoroughly for 1 minute. Then add broth and bring to a slow boil. Reduce heat to simmer and cover and cook for 10 more minutes.
  4. Using an immersion blender, Blend until it is a smooth puree. Add 1/2 to 1 cup of 10% cream to achieve desired consistency.

Saute onion until tender and translucent. Add the chopped carrots, and stir until the carrots are coated. Transfer the carrot puree to a cooking pot. Turn the heat down (medium-low to low) and stir in the heavy cream (or vegan substitution of your choice). Add the cooked carrots, onion and stock to the food processor with the nuts.

So that’s going to wrap it up for this special food roasted carrot and curry soup recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!