14medium/large carrots, peeled and cut into large chunks
1small sweet potato, peeled and cut into large cubes
3teaspoonscurry powder, divided
1 1/2teaspoonsground coriander, divided
High heat oil, such as avocado oil or safflower oil, for sautéing
75gramsginger root, minced(This is about the size of the palm of your hand. You can also add ginger to taste.)
1quartlow-sodium vegetable broth
One13 1/2-ouncecan light coconut milk
Preheat oven to 400 F. Line 2 baking sheets with parchment paper.
Place onion and garlic on one baking sheet. Drizzle with 2 tablespoons of olive oil. Sprinkle on smoked salt and pepper. Massage seasoning into vegetables using your hands or the back of a spoon. Arrange vegetables in a single layer. Bake for 30-35 minutes, until softer but not charred.
Place carrots and sweet potato on the other baking sheet. Add 4 tablespoons oil, smoked salt, pepper, 1 teaspoon curry powder, 1/2 teaspoon coriander and 1/2 teaspoon cumin to vegetables. Massage seasoning into vegetables using your hands or the back of a spoon. Arrange vegetables in a single layer. Bake with onions and garlic for 30-35 minutes, until softer but not charred.
While vegetables are cooking, heat oil in a large soup pot. Add ginger. Sauté until fragrant (about 3-4 minutes).
Add roasted vegetables to pot. Stir. Add 2 teaspoons additional curry powder and 1 teaspoon additional coriander. Stir until even. Allow flavors to cook together over medium-low heat for several minutes.
Pour in vegetable broth. Stir. Bring contents to a boil. Lower to a simmer, and allow contents to cook for about 20 minutes.
Remove soup from heat. Leaving lid of pot slightly ajar, cool soup for about 15 minutes. Puree soup using an immersion blender. Once soup is mostly homogenous, pour in coconut milk. Continue puréeing until soup is even and no chunks of vegetables remain. Serve with croutons or toasted nuts.
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