In this in-between-crazy-mixed-up-seasonal-phase here in northern Colorado, the calendar says spring, and the first garden plantings have begun. Then two nights in a row we had winter – skiffs, dustings, plus measurable snows! Irregardless, seventeen hills of high yield russet potatoes; red, yellow and white onions; snow, sugar snap and early shelling peas; plus mesclun lettuce and French breakfast radishes are in the ground. Anticipation has begun – hand rubbing, lip smacking – and more garden plans are in the works of course. Crocuses are just starting to bloom… and coincidentally, they are the same color as this amazing soup I’m about to share with you today…

The days often begin quite chilly, and end up that way too. But the sun, in between, is like a balm to our hearts. I’m working into the evening, tonight, but have time this afternoon to prepare – something kinda special – for dinner when I’m ready. The idea has been tossing about in my head for awhile, and as the carrots and apples are roasting in the oven now, bathed in coconut oil, curry powder and dried chilies, I know its going to be a good plan…the fragrance is absolutely irresistible…..

the captivating fragrance of coconut oil and curry roast carrots and apples

the roasted apples and carrots are placed into the food processor

…..pureed until smooth….

then plunked into a pot with coconut milk and whisked

the lovely soup is irresistible, especially offset with blue, don’t you think?

Do try this easy, absolutely delicious soup! My friend and I did a little taste test, and it passes, oh yes!

Cream of Roast Apple and Carrot Coconut Curry Soup

Makes about 8 cups

• 4 apples – I’m currently in love with Pink Ladies…, halved, cored, quartered
• 8 medium carrots, peeled and ends trimmed, sliced lengthwise
• 1 1/2 tbsp. medium spiced curry powder or garam masala, or to taste
• 1 tsp. dried red chili flakes, or to taste
• 3-4 tbsp. organic coconut oil
• 3 1/2 c. coconut milk (or almond milk, etc)

Preheat oven to 400 degrees. On a rimmed baking sheet, place dollops of the coconut oil. Insert into oven briefly to melt the oil, then remove. Place carrot and apple pieces on the sheet, sprinkle the curry powder, chili flakes and salt, then toss with a spatula until everything’s well coated. Roast apples and carrots on center rack of oven for about 35 to 40 minutes, turning once or twice during the roasting time. When there is a bit of luscious browning, and the pieces are very tender, pull from oven and let cool slightly. Puree in a food processor until smooth. Add coconut milk to large pot, then pureed apple carrot mixture, whisk until blended. Taste and adjust seasonings. As you like, return soup to food processor (or blender, or use immersion blender) pureeing until very smooth. Heat soup, then serve.