roasted curried carrot soup

With this first recipe since my hiatus, I will take baby steps to actual recipe testing. In Phase One–to last as long as I allow it–recipes will not include exact measurements, but will be significantly more structured than all previous recipes. Here we go:


1 pound carrots, peeled
1.5 tablespoons curry powder
0.5 teaspoons salt
0.25 teaspoons pepper
1 tablespoon olive oil, divided
1 medium onion, medium dice
1.5 tablespoons butter
3 large garlic cloves, minced
1-inch segment of ginger, peeled and minced
Lime zest (I dunno, like, 2 big strips?)
Cilantro, rough chop
Scallion, whites/greens/whatever, sliced

Preheat oven to 400 degrees F. Roughly chop the carrots into uniform size pieces. Toss with curry powder, salt, pepper, and 0.5 tablespoons of olive oil. Roast on a baking sheet for 25-30 minutes, or until tender and golden brown.

While the carrots are roasting, sweat onions in butter and the remaining olive oil and season with salt and pepper. Once the onions start to soften, add garlic and ginger and continue cooking over low heat. When the carrots are finished roasting, add them to the pot with the aromatics, toss in lime zest, and cover with water.

Cook the soup for 30 minutes. Puree with an immersion blender until smooth, and season with salt and pepper to taste. Garnish with avocado (slices, chunks, or scoops) and scallions.

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