So this isn’t the prettiest thing we’ve ever made. But what it lacks in the looks department it more than makes up for in flavor, healthfulness, and comforting-ness. Totes a word.
Confession: carrots are not my favorite vegetable. Not even close. But these gorgeous rainbow colored carrots showed up in the CSA box and, alas, I had to do something with them. So I relied on a the simple truth that something kind of magical happens when you drizzle olive oil and salt all over something and throw it in the oven for a while. And omg YOU GUYS, these carrots were instantly (ok, not instantly, but 45ish minutes later) transformed into a crispy on the outside, tender on the inside, perfect blend of salty and sweet morsels of deliciousness.
Handful of carrots with the tops on (for roasting & garnishing)
About 2 c carrots, diced
1 onion, diced
1 c lentils
2 cloves garlic, crushed
1 tsp fresh ginger, grated
1 Tbsp curry powder
1 – 2 Tbsp curry paste
2 1/2 c vegetable broth
1 14 oz can coconut milk
Pinch of cayenne pepper
Sea salt, to taste.
The How To
1. Add a smidgeon of olive oil to a saucepan over medium heat. Add onion & garlic, saute about 5 minutes
2. Add curry powder, cayenne pepper, and curry paste, saute about 2 minutes
3. Add vegetable broth, ginger, carrots, and lentils. Simmer about 30 minutes, until carrots & lentils are tender
4. Meanwhile, roast your carrots — heat the oven to 400, arrange your carrots on a cookie sheet, drizzle (think: liberally) with olive oil and salt, and throw in the oven for 30-40 minutes, until crispy-crunchy on the outside and tender to the touch
5. Once the lentils and veggies are nice and soft in your soup pot, add coconut milk & salt to taste
5. Using a hand blender, blend until smooth (if you use a regular blender, let the soup cool first)
Serve with a dollop of greek yogurt, a sprinkle of curry powder, a teensy handful of toasted cashews or pine nuts, and some chopped scallions.
Can be served hot or cold!