Friday, February 21, 2014

In The Kitchen - Roasted Carrot Coconut Curry Soup

Roasted Carrot Coconut Curry Soup recipe

I've been on a coconut kick lately, so I decided to tweak my Roasted Carrot Ginger Soup recipe and add coconut and curry powder.  I love how it turned out and once again, I found myself licking the bowl when I had finished!

As mentioned in previous recipes, I love roasting my vegetables for soups as it adds so much depth to the flavor with the caramelization.  This recipe is super easy and quick.  Enjoy!

Don't miss my other soup recipe posts .... they're all low-fat and yummy!

Roasted Carrot Coconut Curry Soup
recipe by:  Laura Jolna
Prep Time:  40 min (including roasting time)
Cook Time:  10 min
Makes:  approx 4-6 servings

  • 1 Tbsp extra-virgin olive oil (my favorite is McEvoy Ranch)
  • Olive oil spray
  • 1 lb bag of baby carrots
  • 8 oz light coconut milk (1/2 can)
  • fresh ginger, 1/2" piece (peeled)
  • 1 small sweet onion, chopped  
  • 1/2 tsp curry powder
  • 1/4 -1/2 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 3  cups low sodium chicken stock (I use Trader Joe's)
  • Greek yogurt for topping (I use 0% Fage)
  • cilantro for topping, chopped
    • Preheat oven to 425°.
    • Spray olive oil on baking pan covered with aluminum foil.  Arrange baby carrots in a single layer on the pan and roast for 30-35 minutes until tender and caramelized.
    • In a medium dutch oven or soup pot, heat olive oil over medium high heat and add onion.  Sauté until onions are translucent, approx 5-8 min.
    • Using a microplane, grate ginger into the onion and saute for 2 minutes.
    • Add curry powder, freshly ground black pepper and salt and give a quick stir for a minute so that it coats the onions and becomes fragrant.  You can add the salt & pepper at the end, but I find it melds into the soup better when added at this stage.
    • Add roasted carrots, coconut milk and chicken stock. Cook over medium high heat until thoroughly heated (approx 10 minutes).
    • Remove from heat and blend soup until smooth with a hand blender or regular blender.  If soup is too thick, add more chicken stock and blend to the desired consistency.  
    • Add additional salt & pepper to taste, if desired.
    • Serve with a dollop of greek yogurt and a sprinkle of chopped cilantro.  Enjoy!
    • Add more or less chicken stock depending on your preference.  I tend to like a thicker soup and used 3-1/2 cups when I made the recipe.
    • Low fat sour cream is a good substitute for the Greek yogurt.
    • I use my toaster oven to roast the baby carrots.  I find it much easier to use than my oven.  I roast all kinds of things in my toaster oven -- I find that it caramelizes the vegetables better than my oven, probably due to the smaller oven space. 
    If you have the Paprika recipe app and would like to download the recipe, please email me and I'll send it to you in the correct format.
    Buon Appetito!

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