Creamy Roasted Carrot Soup with Coconut Milk & Quinoa
You'll want to reach for this velvety smooth, luxuriously creamy, lightly spiced soup time and again this season. Dress it up with quinoa or any grain or pasta you like!
For the roasted carrots
1poundcarrotspeeled and cut into 1-inch pieces
Pinchsalt and pepper
For the quinoa
1/4cupred quinoawhite quinoa works too
For the rest of the soup
1medium yellow oniondiced
3medium garlic clovesminced
1teaspoonmild curry powderor your favorite curry powder
3cupslow-sodium vegetable brothplus a bit more for thinning the soup if you prefer
1tablespoonfresh minced ginger
14 ouncescanned coconut milk1 can; full fat
1/2teaspooonkosher saltplus more to taste
1/4teaspoonfreshly ground black pepperplus more to taste
a few springs of parsley, choppedoptional
Roast the carrots
Preheat oven to 400 degrees Fahrenheit (204 degrees Celsius). Spread the carrots on a large baking sheet and drizzle with the 2 teaspoons oil and a pinch each of salt and pepper. Toss with your hands or a spatula to coat the carrots evenly and roast until tender and dark golden brown on the portions of carrots that are touching the pan, about 30 minutes. Remove from oven and set aside.
Cook the quinoa
Rinse the quinoa well and drain water. Place in a small saucepan and add the 1/2 cup water. Put over medium heat and bring to a boil. Reduce to a simmer and cover. Cook until fluffy and tender, about 15 minutes. Alternatively, cook according to package instructions.
Make the soup
You can start this while the carrots are roasting and the quinoa is cooking.
Place a large soup pot over medium-low heat. Add the olive oil. When hot, add the onion and a little pinch of salt. Cook, stirring occasionally, until onions are tender, about 8 minutes.
Add the garlic and curry powder. Cook, stirring constantly, for one minute.
Add the vegetable broth and the ginger and cook until the ginger is tender, about 5 minutes.
At this point, if your carrots are done roasting, you can add them to the soup. Otherwise, remove the soup from the heat until your carrots are roasted.
Once the carrots are done, transfer them to the pot. Working in batches with a blender or using an immersion blender, puree the soup until smooth. Return to the soup pot (if necessary).
Stir in the coconut milk. Increase heat to gently heat the soup to your desired temperature.
Taste and add more salt and pepper if desired. If you prefer a thinner soup, you can add more broth at this time. I like this one a bit on the thicker side - like a thin queso - so it will have enough heft to hold the quinoa on top.
To serve, ladle soup into bowls and add 2 tablespoons of quinoa to the center. Stir around the edges if desired to help incorporate the quinoa (and because it is kind of fun and looks pretty!) Top with a bit of chopped parsley if desired and serve.
You can serve this without the quinoa or try rice, couscous, farro, or another grain or pasta that strikes your fancy.