Step 1 (Roast the Carrots): Preheat your oven to 200°C (390°F). Place the carrots on a baking tray lined with parchment paper. Drizzle with olive oil, season with salt and black pepper, and roast for 25–30 minutes until tender and caramelized.
Step 2 (Prepare Vegetables): While the carrots roast, peel and chop the potatoes into large cubes. Peel and chop the onion, and peel and grate the fresh ginger.
Step 3 (Cook Potatoes): In a large pot, heat 2 tablespoons of olive oil over medium heat. Sauté the onion until translucent. Add the grated ginger and crushed garlic, and cook for another 1 minute until fragrant.
Step 4 (Simmer Potatoes): Add the cubed potatoes and cover them with water (or vegetable broth). Cover the pot with a lid and cook until the potatoes are soft, about 15–20 minutes.
Step 5 (Blend the Soup): Remove the roasted carrots from the oven and let them cool slightly. Transfer the cooked potatoes and roasted carrots to a blender. Add water or broth as needed to reach your desired consistency. Season with salt, black pepper, chili flakes, and curry powder. Blend until silky smooth and creamy.
Step 6 (Garnish & Serve): Pour the warm soup into bowls. Garnish with the reserved roasted carrots (and their green tops), a delicate drizzle of coconut milk, fresh parsley, and extra chili flakes!
