Roasted Carrot Curry Soup
This carrot curry soup recipe was submitted by a long-time fan. It features roasted carrots flavored with Rumi Spice coriander and cumin for a creamy and hearty meal.
2 lbs carrots
3 Tbsp extra-virgin olive oil, divided
¾ tsp salt, divided, to taste
1 medium yellow onion, chopped
2 cloves garlic, pressed or minced
½ tsp Rumi Spice Herati Coriander - Whole Seed, ground
4 cups chicken broth (or vegetable broth)
2 cups water
1 to 2 Tbsp unsalted butter, to taste
1 ½ tsp lemon juice, to taste
Freshly ground black pepper, to taste
Preheat the oven to 400 degrees.
Wash or peel the carrots and cut them on the diagonal attempting to make each piece approximately the same size.
Place the carrots on the baking sheet. Add 2 tablespoons olive oil and ½ teaspoon of the salt and ½ teaspoon of pepper. Toss until the carrots are lightly coated in oil and seasonings. Arrange them in a single layer. Be careful not to overcrowd them or they will steam instead of roast.
Roast the carrots until they’re caramelized on the edges and easily pierced through by a fork tossing after 25 minutes. They should take 40-50 minutes total.
About 10 minutes before the carrots are done, saute the onion over medium heat with a ¼tsp of salt until softened (5-7 minutes) in a stock pot.
Add the garlic, coriander, cumin and curry powder. Cook until fragrant stirring constantly, about 30 seconds to 1 minute.
Add the broth and water, while scraping up any browned bits on the bottom with a wooden spoon.
Add the roasted carrots to the pot, and bring the pot to a boil over high heat. Reduce to a simmer for 15 minutes.
Add butter and lemon juice.
Allow to cool slightly then puree with an immersion stand blender. If a stand blender is used be sure to process in small batches to avoid a steam “explosion”.
Taste for salt and pepper.