Citrusy and ginger-y with a hint of spice from the red curry paste, this roasted carrot soup is rich, creamy, low calorie, gluten free, and vegan! There’s no better way to get your beta-carotene dose than this.
This recipe is super easy, but you will need a good blender to get the soup nice and creamy.
- 2 pounds of carrots, chopped roughly the same size. (You will be blending them later, so perfection is unnecessary!)
- 4 tablespoons coconut oil
- 1-2 drops of orange oil – read the label on your bottle – a little goes a long way (I use Boyajian brand. This is not a sponsored post! They don’t know me (yet!). Note, that this is not the same as orange flavouring or orange extract. You should be able to find it at well-stocked gourmet shop or baking supply store. It’s worth the trip, but in a pinch, you can leave this out, but obviously the orange flavour will be less intense.)
- 1 1/2 cup fresh squeezed orange juice
- 3-4 tablespoons of fresh ginger, minced
- 1 teaspoon of red curry paste
- Approx. 2-3 cups or more of plant milk, such as almond or coconut milk (animal milk is fine if you are not worried about the vegan aspect). I like this super creamy so I go light on the milk.
- In a large bowl, combine the carrots, 2 tablespoons of the coconut oil, and the orange essence.
- Put the carrots on a baking sheet and roast until soft, about 40-50 minutes at 350 degrees.
- In a small frying pan, heat the remaining 2 tablespoons of coconut oil. Add the red curry paste and the minced ginger. Blend the curry paste into the ginger and fry on low-medium for a few minutes until the flavours are mingled.
- When the carrots are roasted and cool enough to handle, put them in the blender with the curry paste/ginger mixture, the orange juice, and about 1 1/2 cups of milk. Depending on the size of your blender, you may have to do this in batches.
- Put your blender on Soup mode if it has one (I love my Blendtec); otherwise, just use sufficient power/time to blend until creamy, adding more milk to thin it to desired consistency.
Bonus Recipe: Carrot Orange Smoothie
It’s rare to have leftovers of this soup but if you do and aren’t feeling soup-ish, this converts into a smoothie really easily. For every cup of soup, just add a cup of fresh orange juice or half orange juice/half milk. Then add about a half cup of ice and blend it. So yum!
P.S – Either the soup or the smoothie would go great with Buckwheat, Oatmeal, and Maple Syrup Muffins.