2 pounds carrots, peeled and cut into 1-inch chunks
½ cup chopped onion
2 cloves garlic, minced
2 tablespoons vegetable oil
2 teaspoons salt, divided
½ teaspoon ground black pepper
6 cups vegetable stock
1 (13.5-ounce) can coconut milk
1 teaspoon curry powder
¼ teaspoon ground red pepper
Garnish: fresh cilantro sprigs, plain yogurt
Instructions
Preheat oven to 400°.
In a large bowl, toss together carrots, next 3 ingredients, 1 teaspoon salt, and pepper until well combined. Arrange in a single layer on a rimmed baking sheet, and bake for 25 minutes or until tender. Let cool on pan for 15 minutes.
To the container of a blender, add half of carrot mixture, half of vegetable stock, and half of coconut milk; purée until smooth. Pour mixture into a large saucepan. Repeat with remaining carrot mixture, stock, and coconut milk.
Bring carrot mixture to a boil over medium-high heat. Add curry powder, red pepper, and remaining 1 teaspoon salt. Reduce heat, and simmer for 15 minutes. Garnish with cilantro and yogurt, if desired.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/curried-carrot-coconut-soup-recipe/