A flavorful and versatile carrot apple soup baked with curry powder, olive oil, and mixed with coconut milk for a creamy finish. This comforting dish offers a delightful blend of sweet and savory flavors, perfect for soup season.
1: Preheat your oven to 425F.
2: Add the carrots to a baking sheet and cover with the curry powder and olive oil. Toss with your hands to evenly coat. Bake in the oven for 15-20 minutes, flipping halfway.
3: In a large pot, heat up some olive oil and add the shallots and garlic. Cook on medium heat for 5 minutes. Add a big pinch of salt and pepper.
4: Add the apple and bell pepper and water. Cook for 10 minutes.
5: Add the cooked carrots to the blender, along with the rest of the apple onion mixture. Blend until smooth.
6: Add everything back into the pot and add the coconut milk. Taste and adjust seasoning. Serve as is, or garnish with your favourite herbs.
