ROASTED CARROT COCONUT CURRY SOUP

Roasted Carrot Coconut Curry Soup image

Provided by Sherri Williams @logansw

Categories Soups

Number Of Ingredients 15

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2 pound(s) carrots peeled
5-6 large garlic cloves
1 large onion, roughly chopped
2 tablespoon(s) vegetable oil
1 can(s) coconut milk, unsweetened
4 cup(s) chicken broth or veggie broth
1 tablespoon(s) red curry paste
1/2 teaspoon(s) ginger, grated
1/2 teaspoon(s) corinder, ground
1/2 teaspoon(s) cumin
3 - lime kaffir leave
1 tablespoon(s) fish sauceoptional
2 teaspoon(s) palm sugar or light brown sugar
- salt and pepper to taste
- garnish with toasted garlic, toasted coconut, cilantro & cream. adjust seasoning to your liking

Steps:

preheat oven to 350 degrees. place carrots, galic and onion on an oven proof pan. brush veggies with oil and sprinkle with salt and pepper. roast in oven for 30 minutes or until carrots are soft
in a 5 quart stock pot, place roasted veggies, stock and remaining ingredients except for coconut milk. boil on low for 20 minutes or so. remove lime kaffir leaves. puree with an immersion blender of blend in batches in a blender. after blending thorougly, add coconut milk and simmer for an additional 15 minutes
bowl up and ganish. ENJOY!!!