You'd never guess this thick, creamy, full-bodied soup is vegan and dairy-free unless you peeked at the ingredients. The sweet-spicy flavors from the carrots and ginger create an exciting and satisfying soup.
3poundsCarrotstops removed, peeled and cut in half
4largeGarlic Cloves(left in the skin)
1mediumYellow Onionpeeled and cut into quarters
2tablespoonsOlive Oildivided
1tablespoonCurry Powder(generic; not regionally specific)
2tablespoonsfresh Gingerpeeled and diced
4cupsVegetable Broth(I used Kroger/King Soopers Simple Truth brand organic vegetable broth)
2cupsSilk Unsweetened Coconut Milk
½teaspoonKosher Salt
Instructions
Preheat the oven to 375 degrees. Line a large baking sheet with sides with foil, dull side up (or a baking pan may be substituted and no foil is required). Spray with non-stick cooking spray.
Place the carrots, garlic cloves in skin and onion quarters on the baking sheet. Drizzle with 1 tablespoon of the olive oil and toss with your hands to coat. Place in the oven to cook for 1 hour, flipping the vegetables halfway through.
A few minutes before the vegetables are done roasting, add the remaining tablespoon of oil to a heavy Dutch oven or stock pot with a lid over medium heat. When hot add the curry powder and ginger to the oil and stir together to make a paste. Allow to cook and become fragrant for 2 minutes. Add the vegetable broth and whisk to combine.
Add the roasted carrots and onions to the pot with the curry mixture. Slice the end of the garlic cloves and squeeze the inside into the pot. Bring to a low boil, put the lid on the pot and allow to boil for 20-30 minutes until the carrots are soft. Remove from the heat.
Stir in the coconut milk and salt. Using an immersion blender or processing batches through a blender or food processor, pulverize the vegetables into a smooth, thick soup. Serve with sliced of Thai basil (regular fresh basil may be substituted) and wedges of lime to give a squeeze into the soup before eating.