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Roasted Carrot Curry Soup

Roasted Carrot Curry Soup

6 carrots, peeled and cut into 1 inch pieces
1 yellow onion, cut into 1 inch pieces
4 large cloves of garlic, peeled
2 small potatoes, or 1 medium sized, cleaned, skins pricked with a fork
olive oil
Salt & pepper

Preheat the oven to 400℉. Put vegetables on a roasting pan, coat them with oil, salt, and pepper. I kept the potatoes whole and put them on the pan with the other vegetables. Roast for 20 minutes, turn vegetables over and roast for another 15 minutes or more. The potatoes may need to go longer, depending on their size.

1 c. coconut milk
2 c. or more of low sodium chicken stock (use vegetable if you want this to be vegan)
1 T. curry powder
2 t. tumeric
2 t. cumin
1 bay leaf
cayenne pepper to taste

Once vegetables are cooked, combine them in a blender, food processor, or use immersion blender to blend together. Heat in a pot on the stove with stock. Add coconut milk and spices and warm up the soup. Add more stock as needed to reach desired consistency. You can also add more coconut milk, if you want. Allow to simmer on the stove for at least 15 minutes, or longer. Taste and adjust as needed. I put my immersion blender in again to make it smoother.

Enjoy! Having some naan is also great with this.

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