Roasted butternut carrot soup with curry& coconut milk

Roasted butternut carrot soup with curry, coconut milk and a of pecannuts pumpkinseeds and sultana.

• 4 Large carrots peeled.
• 1 Butternut pumpkin peeled, seeds removed.
• Yellow curry paste.
• Kurkuma/ Curry madras is also good.
• Olive oil.
• 1/2 teaspoon garlic powder.
• Chili.
• Coriander
• Salt & pepper.
• 1/2 medium onion chopped.
• 4 cups vegetable broth.
• For the crumble some pecannuts pumkinseads and sultana raisin.
• Maizena or Roux for making the soup thicker.

 

Preparing.

 

1. Preheat oven to 200 degrees and move the rack to the middle position.
2. Prep your carrots and pumpkin and slice them in small blocks.
3. Add the carrots and pumpkin to a baking sheet and put some olive oil, garlic and salt & pepper. Roast for 30 minutes.It's a good idea to check how they're doing after about 15 minutes or so, and you can also give the veggies a flip/stir at this point if you wish.
4. When the veggies are about done roasting, heat some tablespoon of olive oil in a soup pot. Sauté until the onion with coriander, some tomato puree, kurkuma powder and curry paste until its lightly browned. 
5. Add the carrots and pumpkin, coconut milk, vegetable broth to the pot. Increase heat to high and once it starts to gently boil, reduce heat to medium-low. 
6. After 30 min turn of the heat and blend the soup
7. Once the soup is blended, season with extra salt or vegetable stock and thin with some water if needed.

 

• Use Maizena or Roux for making the soup thicker.
• For the crumble but the pecannuts pumkinseads and sultana raisin in the blender to crush them.
• Now you can garnish the soup with the crumble, coriander, sliced chili pepper.