Roasted Carrot Soup with Thai Red Curry

This soup will probably be fondly known to me as quarantine soup. It’s chilly out, we’re in search of something comforting and I’m not looking to gain the “quarantine 15” either. This fit the bill and it’s easy to whip up without too much slaving over the stove.

If you’re not the type who enjoys spicy red curry, you could easily use regular curry powder to taste or ditch the more exotic flavours and stick with some basil.

Whatever you try, I hope you enjoy it!

Roasted Carrot Soup with Thai Red Curry


1.5-2lbs carrots, washed and cut into chunks

2 onions, peeled and quartered

1 whole head of garlic, top sliced off and wrapped in foil

1 can, diced or whole tomatoes (28oz)

1 veggie stock cube

Salt to taste

1-2 Tbsp red curry paste (to taste)


  1. Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Arrange onion, carrots and garlic on prepared baking sheet. Sprinkle with salt. Roast until vegetables are tender and brown, turning occasionally, about 55 minutes. Place all the vegetables into a pot and add the tomatoes, veggie stock cube and enough water to just cover everything. Unwrap the garlic and squeeze the roasted garlic into the pot as well.
  2. Add 1 cup water to baking sheet, scraping up browned bits; add to pot. Let everything simmer 15 minutes then add everything to a blender and puree until smooth. Return everything to the pot and thin it with water if necessary.
  3. Add Red curry paste to taste. Stir well and simmer 5-10 minutes before serving.
  4. Enjoy!
Roasted Carrot Soup with Thai Red Curry

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