Wife accidentally bought two sacks of carrots and we had some veggies needing to be eaten so I figured soups are a great way to use it all up!
Large sack of carrots, peeled, quartered
One whole yellow onion, quartered
One bulb of garlic, peeled
Two poblano peppers, cored, deseeded, sliced
1/2 cup heavy cream
1 can coconut milk
4-5 cups of chicken stock
curry seasoning - 2 tblsp
4-5 brussel sprouts, halved (optional)
silced bacon (optional)
Spread carrots, poblanos, garlic, and onion on a roasting tray, coat in olive oil, salt and pepper - Place in a 425 degree oven for about an hour.
Sliced and fry up bacon, for bacon bit topping, set aside.
Brussels - cut in half and spread across a small roasting pan, roast with main veggies, but on a seperate tray so they do not get soggy from the veggie juices. The idea is to make a crispy add on with the brussel leafs.
Once veggies are soft and roasted through, place all of them into a food processor or blender. Add chicken stock as the veggies blend until the mixture starts turning into a thick soup consistency. Do not over thin yet. Add 2 tblsp of curry seasoning, salt and pepper to taste as you add liquid. Continue to blend, add cream next, then finally add coconut milk. I add the coconut milk last so it refrains from being to sweet. After all liquid is added, you should achieve a nice velvety soupy texture.
Pour all ingredients thru a siv, into another pot. Simmer for 10-15 minutes to reheat. The cream and coconut milk tend to cool off the soup during blending.
Top with cilantro, bacon bits, brussel leafs, and some sour cream. Enjoy! (Plating for Bill Oxner)