Curried Carrot Ginger Soup with Coconut Milk
Servings
6
Prep Time
15 minutes
Cook Time
35 hours
Indulge in the warmth and richness of the season with our Curried Carrot Ginger Soup with Coconut Milk. Roasted to perfection, the carrots and garlic meld seamlessly with a blend of cumin, turmeric, curry, and cayenne, creating comforting flavors. Finished with the velvety addition of coconut milk, this flavorful soup, adorned with optional roasted pepitas and micro cilantro, is a culinary ode to fall's bounty, perfect for savoring the season's essence.
Ingredients
- ½ Tbsp. cumin
- 1 tsp. turmeric
- 1 tsp. curry
- ¼ tsp. cayenne
- 1 Tbsp. kosher salt
- ½ tsp. pepper
- 2 lbs. carrots, washed and cut into similar-sized chunks
- 1 head garlic, cloves separated and unpeeled
- 4 Tbsp. extra virgin olive oil, divided
- 2 Tbsp. butter
- 2 leeks, cleaned, sliced, white & light green parts only
- 1 Tbsp. fresh grated ginger
- 1 bay leaf
- 4 cups Chicken stock (or vegetable stock)
- 1-14 oz. can coconut milk
- 1 Tbsp. sugar
- roasted, salted pepitas – garnish, optional
- micro cilantro – garnish, optional
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Provisions Stainless Steel Mixing Bowl Set, 3-Piece
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OvenBond Tri-ply Medium Sheet Pan
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CopperBond 11in Skillet
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CopperBond Stock Pot, 6-Quart
Spice Mixture
Other Ingredients
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Directions
Preheat oven to 400F.
- Add chopped carrots & unpeeled garlic cloves to a large bowl. Toss with extra virgin olive oil and spice mixture. Toss to combine. Add to a sheet pan in a single layer. Bake on the top rack for about 20 mins.
- Heat a skillet over medium low heat, add equal amounts of extra virgin olive oil and butter. Add leeks, ginger, and bay leaf. Sauté for 5-7 mins. until tender.
- Remove carrots from the oven, squeeze the garlic from the peels, add to the skillet of sauteed leeks and ginger.
- Add chicken or vegetable stock, stir to combine, bring to a boil, reduce to a simmer. Continue to simmer for 5 mins. to let the flavors incorporate together.
- Turn the heat off, remove bay leaf and let cool slightly.
- Add the mixture to a high-speed blender and blend, starting on low and progressing slowly to high, mix until soup is completely smooth.
- Add it to a large soup pot, add one can of coconut milk, along with about ½ cup of water to rinse out whatever is left in the blender. Add 1 Tbsp. of sugar and more salt, to taste.
- Simmer for a few minutes and serve with roasted, salted pepitas and micro cilantro.
