Dangling the carrot: Thai-spice roasted-carrot soup


I am not a big fan of carrots. The idea of carrot soup does not appeal to me that much, but I am in this soup-making-frenzy phase and had a massive amount of carrots in my fridge. I have made some sort of soup almost every single day, and oddly had never made a concoction of carrot. So….. I guessed at this recipe (unlike baking, you can just throw in ingredients, taste, hope for the best). And I do not have the pickiest or most discerning taste. I will eat this soup even if I do not happen to like it very much. (I can report, though, that the soup is absolutely amazing. I am beyond surprised.)

Thai-spice roasted-carrot soup
2 cups (or more if desired/needed) vegetable stock
10 (or so) medium-sized carrots, scrubbed (or peeled if desired)
1 medium onion
Olive oil
1 large clove of garlic
Grated fresh ginger
2 teaspoons Thai red curry paste
Coconut milk (to preferred taste and consistency)

Put the carrots and chopped onion into a roasting pan with a generous amount of olive oil and salt. I roasted mine for about an hour, checking on them every 15 minutes and stirring them around. I did this at 200C but you could go lower if needed/desired.

While this is in the oven prepare the garlic, ginger and broth in a large saucepan or soup pan. When the carrots and onions are ready, remove from oven and mix them into the saucepan of broth. Bring this mixture to a boil, then cover it and heat on a low temperature, letting it simmer for about 20 minutes. Stir in the curry paste and simmer for another minute or so, until the curry is perceptibly fragrant.

Remove the soup from heat, cool slightly. When somewhat cooled, add some coconut milk and blend until smooth/desired consistency). Add more coconut milk if desired. Garnish with cilantro or mint leaves.