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Arlene’s Caramelized Onion & Roasted Carrot Soup with Cumin and Coconut Milk

This soup is easy to make but takes quite a bit of time.


Onions – 4 sliced thinly

Olive Oil – 3 – 5 tbs

Carrots 4 – 5 pounds

Knorr vegetable stock – 3 tubs

Cumin – 2 tablespoons

Can coconut milk

Salt & pepper

Cut onions in half and then cut into thin slices.  Pour a tablespoon or two of olive oil in a frying pan and heat to med.  Add onions and turn heat down to low.  Cook onions very slowly to caramelize, stirring occasionally. When they are translucent, they are done.

Heat oven to 400 degrees.  Peel and slice carrots into large chunks about 1inch.  Place in bowl and add a little olive oil to coat along with a little salt & pepper.  Mix to coat carrots.  Cover a cookie sheet with parchment paper and spread carrots into an even layer.  Roast for approx. ½ hour and then turn carrots over and roast another ½ hour.  Check the carrots to make sure they don’t caramelize too much (don’t let them get too dark). If they darken or appear burnt, don’t worry – they will actually taste great when finished.

Boil 12 cups of water in a soup pot and add three tubs of the vegetable stock and blend.  Add in the onions and carrots and add water to cover.  Let simmer for a half hour to an hour.

In a small frying pan, toast the cumin to bring out the flavour.  Use a low heat while being careful not to let it burn.  Add to soup.

Use an immersion blender to puree the soup.  Be patient, it takes a while for the soup to become really smooth. (You can use a food processor, but be careful.)

Add the can of coconut milk, mix lightly with a spoon and let it simmer for the flavours to blend.

Serve hot and Enjoy!



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