Roasted Carrot and Coconut Soup

Recipes

Active Time: 30 MinsTotal Time30 Mins
Yield: Serves 6 (serving size: about 2 cups soup, 1/4 cup lentils, and 1/3 avocado)

Avocado and coconut milk give this vegetarian soup a decadent, buttery texture; fiber-rich lentils and beans make it surprisingly filling. Keep your pantry stocked with these staples to help you throw this soup together in no time.

Ingredients

  • 1 1/4 pounds carrots, roughly chopped (about 3 1/2 cups)
  • 1 tablespoon olive oil, divided
  • 1/2 teaspoon plus 1/8 tsp. kosher salt, divided
  • 2 cups chopped yellow onion
  • 2 tablespoons red curry paste
  • 2 teaspoons grated peeled fresh ginger
  • 1 teaspoon crushed red pepper
  • 1(15-oz.) can unsalted cannellini beans, drained
  • 3 cups unsalted vegetable stock
  • 1(15-oz.) can light coconut milk
  • 3 tablespoons fresh lime juice
  • 1/2 teaspoon black pepper
  • 1 cup chopped fresh cilantro
  • 2ripe avocados, thinly sliced
  • 1 cup cooked lentils

Nutritional Information

  • Calories 363
  • Fat 17g
  • Satfat 5g
  • Unsatfat 10g
  • Protein 11g
  • Carbohydrate 47g
  • Fiber 16g
  • Sugars 10g
  • Added sugars 0g
  • Sodium 482mg
  • Calcium 10% DV
  • Potassium 22% DV
  • Calories 363
  • Fat 17g
  • Satfat 5g
  • Unsatfat 10g
  • Protein 11g
  • Carbohydrate 47g
  • Fiber 16g
  • Sugars 10g
  • Added sugars 0g
  • Sodium 482mg
  • Calcium 10% DV
  • Potassium 22% DV

How to Make It

Step 1

Preheat oven to 450°F. Toss together carrots, 1 1/2 teaspoons oil, and 1/2 teaspoon salt on a large foil-lined baking sheet. Roast at 450°F until carrots are fork-tender, about 20 minutes, stirring once.

Step 2

Meanwhile, heat remaining 1 1/2 teaspoons oil in a Dutch oven over medium. Add onion; cook, stirring often, until lightly browned, 10 to 15 minutes.

Step 3

Add curry paste, grated ginger, and crushed red pepper to Dutch oven, and cook, stirring constantly, until fragrant, 1 minute. Add cooked carrots, cannellini beans, vegetable stock, coconut milk, and remaining 1/8 teaspoon salt. Bring to a boil over high. Reduce heat to medium, and simmer 5 minutes.

Step 4

Pour mixture into a blender. Remove center of blender lid to allow steam to escape; secure lid on blender. Place a clean kitchen towel over opening in blender lid. Process until smooth, about 1 minute.

Step 5

Stir in lime juice and black pepper. Divide soup among 6 bowls; top evenly with cilantro, avocado, and lentils.

Source: Read Full Article