Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to make a special dish, roasted carrot and curry soup. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Roasted Carrot and Curry Soup is one of the most popular of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Roasted Carrot and Curry Soup is something that I’ve loved my whole life.
Roasted carrots and cauliflower are pureed into a coconut-curry broth, creating a hearty and warming soup. All Reviews for Roasted Carrot and Cauliflower Curried Soup. Thai curried carrot soup variation: Add Thai red curry paste with the garlic and ground spices (be sure to choose a vegan/vegetarian option if you're avoiding fish produces, such as Thai Kitchen).
To get started with this particular recipe, we have to first prepare a few ingredients. You can have roasted carrot and curry soup using 8 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Roasted Carrot and Curry Soup:
- Get 2 Tbs Vegetable oil
- Take 2 Lbs. Carrots
- Take 1 large Onion
- Take 1 Tbs Butter
- Prepare 1/2 tsp Sugar
- Make ready 3 cloves Garlic (minced)
- Prepare 3 Tbs Curry
- Make ready 3 cups Chicken broth
This soup is so smooth and decadent it's hard to believe that it's vegan and extremely good for you. Combining abundant fall flavors with the healing properties of yellow curry power makes this Butternut Squash & Carrot Curry Soup the perfect afternoon meal to boost your immune system and detox. Sweet oven roasted carrots balance the earthy and spicy flavor of curry powder in these incredibly simple but flavorful Curry Roasted Carrots. Toss the carrots in the olive oil and curry powder until evenly coated.
Steps to make Roasted Carrot and Curry Soup:
- In a pot, heat oil on medium high heat. Add carrots and onions. Saute for 10 minutes, stirring occasionally.
- Add butter, garlic, and sugar. Cook for another 10 minutes.
- 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.
- Using an immersion blender, Blend until it is a smooth puree. Add 1/2 to 1 cup of 10% cream to achieve desired consistency.
Spread the carrots out over a baking sheet covered with foil, so they are in a single. Carrot-Ginger Soup with Curry and Coconut Milk. Toss carrots with olive oil, curry powder and salt directly on baking sheet until evenly coated. This soup was so easy to put together, and an absolutely fabulous result. Didn't have any Madras Curry powder so substituted with Miris Red Curry Paste and omitted the Cayenne Pepper.
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