curry carrot soup

This recipe for curried carrot soup sprang from an over abundance of carrots from my garden!  Roasting onion, garlic, ginger, and carrots concentrates their flavors making curry carrot soup a simple dish that&#39;s warming on the coolest fall days. 

Curried Carrot Soup with Noodles

carrots

onion

ginger

garlic

salt

cumin

cayenne pepper

vegetable broth

coconut milk

juice lemon

Tablespoons of soy sauce

Tablespoon of rice vinegar ((or any vinegar))

rice noodles ((optional))

Preheat the oven to 450 degrees F. Lightly oil a baking sheet or use parchment paper, and spread carrots, onion, ginger, and garlic cloves onto it.

Sprinkle with salt, cumin, and cayenne.

Place in oven and bake for 25 minutes until carrots and onions are starting to brown.

In a large pot, combine vegetable broth and coconut milk over medium-low heat. When veggies are soft, squeeze garlic from its papers and add all veggies to the pot along with lemon juice, soy sauce, and vinegar. Blend well with an immersion blender or regular blender. Add noodles and sliced green onions if using and serve.

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Curried Carrot Soup with Noodles

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The most viewed curry carrot soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Curried Carrot Soup with Noodles

The most viewed curry carrot soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine