Recipe: Roasted Carrot Coconut Curry Soup from my blog “Eating Good – Daniel Style”

Roasted Carrot Coconut Curry Soup

2 pounds of whole organic carrots, unpeeled

2 organic apples of any variety (Gala would be perfect), sliced in half, unpeeled

1 white onion sliced in half

1 whole bunch clove of garlic, unpeeled

32 oz Kitchen Basic Unsalted Vegetarian Stock

12 oz can Coconut Milk (full fat version best)

2 tbspn of Thai Kitchen red curry paste

1 tbspn of Nutiva organic coconut oil

1 tbspn Artisana raw coconut butter

Salt to taste (I love Mixed-Up Salt brand)

2 tbspn fresh Italian parsley, chopped (for garnish) or chopped green scallions optional


Preheat oven to 350.  Line a large cookie sheet with foil.  Toss carrots with olive oil and line on cookie sheet.  Put whole garlic bunch, onions, and apples on cookie sheet as well , drizzle lightly with olive oil, and roast in oven for about 1-1/2 hours or more (Carrots should be tender, not mushy).  Note:  Check halfway in cooking time to make sure apples, onions, or garlic is not overcooked as you might have to take them out halfway through cooking.

Reserve a few roasted carrots set aside.  Take core out of apple when cooked and drop skin and all in a food processor, along with the roasted onions, and the garlic pieces that you squeeze out of peel.  Blend together in food processor until well mixed and kind of creamy.  Add a couple of roasted carrots at a time thru the food shoot and keep blending until smooth.   Add can of coconut milk.  Add a little vegetable stock midway if it gets too thick while blending.

Heat a 6 qt stock pot with the coconut oil, coconut butter, and red curry paste mixed together and heat through.  Add the roasted carrot mixture in food processor cup to the stockpot and simmer on medium low for about 30 minutes, adding the rest of the vegetable stock to thin it out to your desired consistency.  Chop up the reserved roasted carrots and incorporate into the soup mixture.  Add salt to taste.   Put in serving bowls and garnish with chopped parsley or green scallions.  Enjoy!  Soup can be kept in fridge or frozen in individual containers for later consumption.

*Coconut oil and butter can be found at Earth Fare or Whole Foods


2 responses to “Recipe: Roasted Carrot Coconut Curry Soup from my blog “Eating Good – Daniel Style”

  1. Erica Elliott-Buford

    January 5, 2012 at 3:45 pm

    Thanks so much for the recipe! Will definitely be adding this to the menu!


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