I’ve been eating so. much. orange. food. lately that it’s shocking I haven’t turned orange. Between pumpkin, butternut squash, carrots, and candy corn I can’t help myself. I love all of the orange foods! To balance out all of the candy corn I’ve been enjoying, I have been eating lots and lots of this carrot soup. It’s all about moderation, right?
I don’t think I have ever eaten carrot soup and I have to say, I have been missing out! It reminded me of butternut squash soup, except with the subtle but deep flavor of carrots. I’m sure it’s not surprising that I roasted the carrots before putting them into this soup, since roasting vegetables is one of my favorite hobbies (I don’t get out much), and as usual the roasting brought out the flavor of the carrots. To the carrots I added some spices including curry powder, onions, leeks, broth, and some coconut milk.
If you’re not a fan of curry powder, you could definitely leave it out. I happen to love curry powder and the flavor it lends, but if you don’t like it, the soup will have great flavor regardless. I know what you’re thinking: But Taylor, how do you know it will still have flavor? Well, dear friend, let me tell you a story about this soup. It wasn’t originally intended to have curry powder OR coconut milk in it. I had wanted to make a simple carrot and leek soup. So I did and I tasted it and while it was very good, I just knew I would love it more with curry powder. What can I say? I’m crazy for the curry. I also love the hint of coconut that light coconut milk gives to creamy soups so I ended up adding a little more than half of a can to my soup at the end.
So while the version without the curry powder and coconut milk was good, the final version was great. Served with a dollop of plain Greek yogurt on top and a salad (or bread!) and you’ve got yourself a meal.
- 6 cups chopped carrots
- 1 white onion, sliced into big chunks
- 3 tbsp olive oil
- 3 leeks, sliced and rinsed
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 2 tsp curry powder
- dash nutmeg
- dash ginger
- 1 (14 oz) can light coconut milk
- plain Greek yogurt, for topping
- Preheat oven to 400 degrees F.
- Line two baking sheets with foil (optional but I do it for easier clean up).
- Divide carrots and onion among the two baking sheets and drizzle with 2 tbsp olive oil.
- Sprinkle with salt and pepper.
- Bake in preheated oven for 45 minutes.
- Add remaining 1 tbsp of olive oil to large soup pot and heat oven medium heat.
- Add leeks and cook 5-7 minutes, until they start to soften.
- Add garlic and cook 2 more minutes, stirring well.
- Add broth, curry powder, nutmeg, and ginger.
- Bring to a boil and let simmer 10 minutes.
- Remove from heat.
- Stir in half of coconut milk.
- At this point you can either transfer to a high powered blender, such as a Vitamix, or use an immersion blender to puree the soup. I used my Vitamix to get it super creamy.
- Add whatever amount of remaining coconut milk that you want, depending on your preference of how thick you like your soup. I just added a couple more tablespoons.
- Ladle into soup bowls and top with dollop of plain Greek yogurt.