Sri Lankan Coconut Curry Carrot Soup

This easy and fast dairy free vegan friendly carrot soup recipe is perfect for meal prepped lunches! The roasted carrots combined with the savory onions and Sri Lankan Curry spice has this low carb soup recipe bursting with flavors. Now the Sri Lankan Curry spice I use in this recipe was purchased at The Latin Merchant Shop which is in Pike Place Market. If you cannot find it, you can either make your own (Recipe for Sri Lankan Curry Powder) or use a madras curry powder but it will have different flavors. The Sri Lankan Curry spice is not spicy at all and has the perfect umami flavor combos that help make this soup so savory. This soup has similar consistency like a creamy tomato soup but without the cream and with carrots instead! This savory thick and “creamy” soup is perfect for a cold fall day. To make this soup less creamy, I would recommend using Coconut Milk but not the lite version as it will make the soup too watery. – Kara, The Accidental Chef Blog

Serves 4

Ingredients:

1 tbsp. of Sri Lankan Curry Powder
1 medium yellow onion, cut into slices
2 lbs. of carrots, peeled and cut into 1 inch thick rounds
2 cups of Vegetable Broth
1/2 tsp of salt
2 tbsp of avocado oil
1 can of Coconut Cream

Directions:

Preheat the oven to 425 degrees.

Place tin foil on a large baking sheet. Spray the tin foil covered baking sheet with avocado oil. Mix the carrots and the 1/2 tsp of salt together and then spread the carrots on the baking sheet. Place into the oven for 20 minutes.

Add the 2 tbsp avocado oil and the medium onion slices into a medium sized pan over a medium low heat (3-4) and cook until soft and translucent (about 15-20 mins).