Instructions

• Preheat the oven to 400°F (204°C). Spread the peeled, 1-inch carrot pieces in a single layer on a large baking sheet. Drizzle with the 2 teaspoons olive oil and sprinkle with a pinch of salt and a pinch of pepper. Toss to coat evenly and roast until the carrots are tender and dark golden brown where they touch the pan, about 30 minutes. Remove from the oven and set aside.
• While the carrots roast, rinse the 1/4 cup red quinoa under cold running water until the rinse water runs clear; drain. Place the rinsed quinoa and the 1/2 cup water in a small saucepan, bring to a boil over medium heat, reduce to a simmer, cover, and cook until the quinoa is fluffy and the water is absorbed, about 15 minutes. Remove from heat and keep covered until ready to use.
• While the carrots and quinoa are cooking, heat 1 tablespoon olive oil in a large soup pot over medium-low heat. Add the diced onion and a little pinch of salt, and cook, stirring occasionally, until the onion is soft and translucent, about 8 minutes.
• Add the minced garlic and 1 teaspoon mild curry powder to the pot and cook, stirring constantly, for 1 minute.
• Add the 3 cups low-sodium vegetable broth and the 1 tablespoon fresh minced ginger. Increase heat to bring the mixture to a gentle simmer and cook about 5 minutes to meld the flavors.
• When the roasted carrots are done, add them to the soup pot.
• Puree the soup until smooth. If using an immersion blender, blend directly in the pot until smooth. If using a countertop blender, work in batches: transfer soup to the blender (do not overfill), allow some steam to escape, and blend until smooth, then return each batch to the pot.
• Stir in the 14 ounces canned coconut milk and gently heat the soup over low to medium heat until warmed through (do not boil).
• Stir in the 1/2 teaspoon kosher salt and the 1/4 teaspoon freshly ground black pepper, then taste and adjust seasoning as desired. If you prefer a thinner soup, add a little more vegetable broth.
• To serve, ladle soup into bowls and spoon the cooked quinoa on top or into the center of each bowl. Garnish with chopped parsley if desired and serve.