Craving some warmth? This might just do the trick. As is, the heat is high so you will want to adjust accordingly. It's hard to believe just how rich and velvety this soup is without any added butter or cream. I'm currently crushing hard on French-inspired curry mix vadouvan (Just try roasting some cauliflower with it in coconut oil and you'll feel me.) But really, no need to make a special trip; whatever spice mix you have on hand will work just as well.
The bonus of this soup is that it is actually three recipes in one: You can easily stop at simply roasting the carrots. Or puree with the coconut milk and serve as a gorgeous base for grilled shrimp or chicken. Or keep going and get some soup in your belly.
Try garnishing with some roasted pumpkin seeds.
curried carrot + coconut soup
8 c peeled and roughly cut carrots
2 onions, chopped
5 cloves of garlic
2-3 bird chilies
2 T coconut oil
2 t vadouvan (or your favorite curry mix)
2 T cilantro leaves, torn
1 can (full fat!) coconut milk
6 c vegetable or chicken broth
salt to taste
lime juice to taste
Heat oven to 375º while you prep the ingredients. Roast carrots, onions, garlic, chilies, curry and cilantro in coconut oil until the carrots are tender and even a little caramelized. Pick out any over-done garlic 'cause they will make for some bitter soup. (You can stop here, season with salt, and serve.)
Puree the mixture in a high speed blender with the coconut milk until very smooth. (You can stop here, season with salt and a little lime juice and serve.)
Mix the puree in a large pot with the broth, whisking until blended. Heat through, season with salt, squeeze a little lime juice, and serve.