January
Roasted Carrot Soup
INGREDIENTS:
- 2 tbsp olive oil
- 4 heaping cups carrots peeled, then chopped into 1” pieces
- 2 yellow onions, chopped into 1 inch pieces
- 2 tsp garam masala spice mix
- 3/4 tsp sea salt
- Few pinches cayenne pepper
- 1 can full fat coconut milk (reserve a few tbsp for garnish)
- 1 1/4 cup vegetable broth to start, more to thin (if needed)
- 2 tsp fresh ginger, grated
- parsley leaves (for garnish)
DIRECTIONS:
- Preheat oven to 425º.
- In a large bowl place your chopped carrots and onion.
- Add your oil, garam masala, salt, few pinches cayenne pepper (if you like spicy).
- Mix well.
- Spread the mixture on a foil lined baking sheet in a single layer.
- Roast for about 30 minutes, stirring half way through, or until fork tender.
While this is cooking, heat a small pot over medium heat with the coconut milk and 1 1/4 cup broth. - Bring to a low boil, then turn off the heat and let sit while roasting finishes.
- When your carrots and onions are done, transfer them into your blender with coconut milk & broth mix and blend. If needed blend in smaller batches.
- Once blended, taste and adjust seasonings (salt, pepper, cayenne, garam masala, ginger) or add more broth for a thinner consistency.
- Pour back into your pot to warm or serve out of blender.
- Add coconut milk and torn parsley leaves as garnish, if desired.
