1tbspgingerroot, roughly peeled and sliced into 1/2 inch coins
396mLcan full-fat coconut milk
2cupsvegetable broth
1tbspred curry pasteoptional
1tbsplemon or lime juice
Topping ideas
Extra coconut milk for garnish
Crispy chickpeas
Fresh chopped parsley
Green onions, sliced
Optional crouton topper
1smallbaguetteor half regular size baguette
1tbspolive oil
1cloveminced garlic
1tbspchopped fresh parsley (optional)
Salt & pepper to taste
Instructions
Preheat the oven to 425 F. Toss carrots, onions, whole garlic cloves and ginger pieces on a parchment-lined baking sheet with olive oil and salt and pepper. Bake for 45 minutes until softened, stirring 2 times partway through.
OPTIONAL CROUTONS: Meanwhile, chop baguette into 1 inch pieces and toss with 1 tbsp olive oil, 1 clove minced garlic and season with salt and pepper. Spread out on a baking sheet and bake at 425 F for 5-7 minutes until golden and crisp. Remove from oven, toss with 1 tbsp chopped parsley and set aside.
Add carrot mixture to a large blender once finished cooking, then add coconut milk, vegetable broth, red curry paste and lime juice. Blend until smooth.
Pour soup into large bowls, topping with desired toppings. Serve and enjoy!
Notes
Nutritional info does not include croutons or any other toppings.