Makes six servings
Prep time: 10 minutes
Cook time: 50 minutes
2 tsp. curry powder
1 tsp. kosher salt
2 tbs. extra-virgin olive oil
1 ½ lb. medium carrots, peeled and chopped into 1-in. pieces
2 medium yellow onions, quartered and sliced into 1-in. pieces
1 15-oz. can full-fat coconut milk
2 cups water or broth
1/2 lemon, juiced
Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
Mix the curry powder, salt, and olive oil in a large bowl. Add the carrots and onions. Toss to coat, then pour onto the lined baking sheet.
Bake until the vegetables are tender and just beginning to caramelize, about 30 to 40 minutes. Remove the vegetables from the oven and transfer them to a large pot set over medium heat. Add the coconut milk and water (or broth). Bring the mixture to a boil, then lower the heat and let simmer for just a few minutes. Working in batches, transfer to a blender and blend until smooth.
Return the soup to the pot until warmed through, then turn off the heat, add lemon juice, and serve.
Excerpted from Frugal Vegan. Copyright June 2017 by Katie Koteen and Kate Kasbee. Published June 20, 2017 by Page Street Publishing Company. Reprinted with permission.