Words Joan Saunders
Photos Sarah Hartley Photography
November is a month where I find myself nesting a little bit more and craving nights in with a fire, a good book and a belly-warming supper.
There’s something so glorious about walking into your own (or someone else’s) kitchen and a lovely, fragrant soup is bubbling away on the stovetop. Perhaps this type of meal evokes a sense of nostalgia for me as I remember how, in my childhood, grilled cheese sandwiches and tomato soup were such a comforting, homey sort of dinner.
And while you still can’t go wrong with tomato soup, I’ve upped the flavour profile with this recipe option, an easy roasted veggie soup. Throwing the carrots, onions and sweet potato into the oven before combining them with the spices means you start out with a wonderfully caramelized base of vegetable sweetness.
You can just use coconut milk, which is marvellous on its own, or you can add some Greek yogurt to the equation, which will give you a soup that’s a little bit thicker. And if you’re not keen on coconut milk, use Greek yogurt and some cream. Either way, the combination of the spices and roasted vegetables elevates the flavours in this recipe. I like using three teaspoons of curry powder, but if you’re not sure, add two teaspoons and do a taste test to see what works for you.
The final step involves using either an immersion blender or a stand blender. If you like your soup a little bit chunkier, then use the immersion blender (if you have one). I like the soup to be a bit smoother, so I puree the mixture in batches in a stand blender. Just be very careful, as the soup is hot. It usually takes about three to four small batches to get to a consistent texture.
And to accompany the soup? Maybe some focaccia bread, buns or biscuits, or even crackers and cheese. And if you’re feeling extremely nostalgic, you can’t go wrong with grilled cheese sandwiches. But whatever you choose to have with this lovely autumn recipe, a fragrant, filling, flavourful soup is sure to give you some warming and very welcome seasonal comfort.
Carrot, Coconut and Curry Soup
Carrot, Coconut and Curry Soup
4 cups carrots, peeled and coarsely chopped
1 sweet potato or yam, peeled and chopped up (about 2 cups)
2 medium onions, cut into chunks
1 clove garlic, left whole, peeled
1 ½ tbsp olive oil
6 cups vegetable broth
2 tsp grated gingerroot
2 to 3 tsp curry powder (I use 3 tsp, but I like a stronger curry flavour)
1 ½ tsp ground cumin
1 ½ tsp ground coriander
about ½ tsp each black pepper and sea salt
1 ½ cups canned coconut milk
(or 1 cup coconut milk and ½ cup plain Greek yogurt – this makes a thicker soup)
chopped fresh parsley or cilantro for garnish
Preheat the oven to 375°. On a rimmed, nonstick baking sheet put all the veggies: chopped carrots, sweet potato or yam, onion chunks, garlic. The pan should be big enough to hold the veggies in a single layer. Try to chop the veggies to a similar thickness, so they bake at the same rate. Drizzle veggies with olive oil then, using your hands, mix veggies and oil all together until they’re coated with the oil.
Roast, uncovered, for about 35 minutes, or until they’re cooked through and tender. Stir once, about halfway through the cooking time. Be careful not to burn the vegetables, as the exact roasting time will depend on how thick you cut them.
Once the veggies are tender and cooked through, transfer them to a soup pot. Add broth and all the spices: gingerroot, curry powder, cumin, coriander, salt and pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for 5-7 minutes.
Remove the soup from the stovetop and add the coconut milk and/or Greek yogurt. If you’re not keen on coconut milk, use the yogurt and even some 10% cream. Whatever you prefer. To purée the mixture you can either use an immersion blender or transfer the soup in batches to a blender. Be careful as it’s hot. Using an immersion blender will give you a bit of a chunkier soup, while using the blender will give you a smoother texture. Again, your choice. Garnish with cilantro or parsley, if using.
Adapted/amalgamated from:
Greta Podleski, Yum & Yummer, One Spoon Media
Rosie Daykin, Let Me Feed You, Random House
