Vegan Roasted Carrot and Coconut Soup

Linked by Theresa Puckett

Her suggestions: lentils are optional, instead of step 4, puree on the stove top with an immersion blender – a lot safer and you can control the chunkiness)

Ingredients

  • 1 1/4 pounds carrots, roughly chopped (about 3 1/2 cups)

  • 1 tablespoon olive oil, divided

  • 1/2 teaspoon plus 1/8 tsp. kosher salt, divided

  • 2 cups chopped yellow onion

  • 2 tablespoons red curry paste

  • 2 teaspoons grated peeled fresh ginger

  • 1 teaspoon crushed red pepper

  • 1 (15-oz.) can unsalted cannellini beans, drained

  • 3 cups unsalted vegetable stock

  • 1 (15-oz.) can light coconut milk

  • 3 tablespoons fresh lime juice

  • 1/2 teaspoon black pepper

  • 1 cup chopped fresh cilantro

  • 2 ripe avocados, thinly sliced

  • 1 cup cooked lentils (optional)

How to Make It

Step 1

Preheat oven to 450°F. Toss together carrots, 1 1/2 teaspoons oil, and 1/2 teaspoon salt on a large foil-lined baking sheet. Roast at 450°F until carrots are fork-tender, about 20 minutes, stirring once.

Step 2

Meanwhile, heat remaining 1 1/2 teaspoons oil in a Dutch oven over medium. Add onion; cook, stirring often, until lightly browned, 10 to 15 minutes.

Step 3

Add curry paste, grated ginger, and crushed red pepper to Dutch oven, and cook, stirring constantly, until fragrant, 1 minute. Add cooked carrots, cannellini beans, vegetable stock, coconut milk, and remaining 1/8 teaspoon salt. Bring to a boil over high. Reduce heat to medium, and simmer 5 minutes.

Step 4

Pour mixture into a blender. Remove center of blender lid to allow steam to escape; secure lid on blender. Place a clean kitchen towel over opening in blender lid. Process until smooth, about 1 minute. (Or use an immersion blender on the stove top – avoids transferring hot liquids around)

Step 5

Stir in lime juice and black pepper. Divide soup among 6 bowls; top evenly with cilantro, avocado, and lentils.

Mashed Red Curry Sweet Potatoes

Thanks Theresa P!

3 lbs. sweet potatoes, peeled and chunked
1/2 cup plus 3 T light coconut milk
1 T red curry paste
2 T maple syrup
2 T apple cider
2 T unsalted butter
1 tsp coarse salt
1 tsp ground cinnamon

***cook sweet potatoes in boiling water, about 12 minutes…drain and return to pan…dry cook over low heat for 2 minutes
***combine 3 T coconut milk with the red curry paste…heat in a saucepan over medium-high heat…stir well…  add the remaining milk, syrup, and cider…bring to a boil and then reduce heat and cook another 3 minutes…
***combine the potatoes and milk mixture in a large bowl…add butter, salt and cinnamon and mash


Serves: 10