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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Black Bean and Veggie Soup

Every once in a while I really want something Mexican inspired. I’m no expert but if it’s seasoned with chili powder and cumin then it’s mexican…hahahaha. I wanted to make something with those seasonings and I had a craving for black beans and corn. It’s another combo that I love.

So the lovely google lead me to this recipe. Of course, being nutritarian I made a few tweaks and upped the veggie quotient by adding cabbage.

Oh yes…I was also in a hurry so I used my trusty mandolin to finely chop the veggies too. I was done from prep to meal on the table in one hour.

Fast and Easy Black Bean and Veggie Soup

1/4 head of cabbage, chopped
1 onion, chopped
2-3 cloves garlic, minced
2 carrots, chopped
1 cup frozen corn
2 teaspoons chili powder
1 teaspoon ground cumin
4 cups water
2 (15 ounce) cans black beans, rinsed and drained
1/4 teaspoon ground black pepper
1 tablespoon onion powder
1 teaspon garlic powder
1/2 chipotle flakes
1 large can crushed tomatoes

Place all the veggies in a pot and water sautee until they’re soft.

Puree one can of beans with the tomatoes and some water.

Add the puree and the rest of the ingredients into the pot and simmer until everything is combined and the flavours have a chance to meld.



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