How’s Maple Roasted Curried Carrot Coconut Soup for a tongue twister? Despite its elaborate title, this soup is not all that complicated to make. And while it’s simple, it’s not boring. End-of-winter local carrots skew sweet – in an earthy way – while curry powder imparts a warm spice. Maple syrup adds a rich undertone. This entanglement of flavors makes for a soup you’ll want to savor and slurp.
Enjoy as is or with accoutrements. Serve with a heap of rice, cilantro and fresh jalapenos or forgo the fork and soak the soup up with bread.
When it comes to roasting the carrots, we used Grade A Amber Rich for its classic maple flavor. It isn’t too too sweet and it’s rich profile allows the natural brightness of carrots to shine. Using Grade A Dark Robust would work just as well here, perhaps adding a bit more of a caramelized flavor to the roasted carrots.
Now say Maple Roasted Curried Carrot Coconut Soup five times fast!
