Pirate Recipe

Carrot Soup

Soup

For those days when your fridge is full of carrots

YIELD: 3 SOLID BOWLS

COOK TIME

15 minutes

PASSIVE TIME

1 hour

Ingredients

4 large Carrots
4-5 whole Garlic Cloves
1 Tbsp Oil
1 tsp Italian seasoning
1 tsp Paprika
1 tsp Garlic powder
2 tsp Cumin
1 tsp Oil
1 small Red Onion
1 tsp Minced Ginger
1 Tbsp Thai Curry Paste
Half can Coconut Cream
2 cups Broth
1 tsp Red Chili Flakes

Instructions

  1. Preheat oven to 400 degrees
  2. Mix first set of ingredients (carrots, cauliflower, garlic cloves, oil, Italian seasoning, paprika, garlic powder and cumin) in a bowl. Place on a baking sheet.
  3. Roast in oven for 30-40 minutes
  4. Meanwhile, heat soup pot over medium heat. Add oil, onion, and minced ginger to the pot. Cook until onion is translucent, stir frequently.
  5. Add curry paste, coconut cream, chicken broth and chili flakes to soup pot, leave on medium heat until warm.
  6. When carrots and cauliflower are done, add to soup pot.
  7. Use immersion blender to blend until smooth.

Notes

  1. Serve with bread and crispy pan fried chickpeas.