This soup requires so few ingredients, yet it packs a ton of flavor! By roasting the carrots, they carmelize and add even more depth and complexity to this soup. Adding a little coconut milk adds richness and creaminess. I highly recommend doubling this and storing leftovers in the fridge or freezer for a quick weeknight meal!
Ingredients:
(serves 2)
8 medium/large carrots, halved and quartered
3 cups vegetable broth
1 tbsp coconut oil
1 tbsp avocado oil
1 yellow onion, chopped
3 garlic cloves, minced
1 tbsp chopped fresh ginger
ΒΎ cup coconut milk
Salt and pepper to taste
Directions
Preheat oven to 400 degrees
Toss carrots with avocado oil and a couple pinches of salt and pepper. Roast in the oven for 25 minutes, or until caramelized and tender.
Once carrots are almost finished in the oven, melt the coconut oil in a large sauce pan or dutch oven over medium heat.
Add onion, a pinch of salt and cook for about 8 minutes (stirring occasionally) or until onions are soft and translucent.
Add garlic and ginger and cook for another 2-3 minutes, stirring frequently
Add the roasted carrots and vegetable broth. Bring to a boil and then reduce heat to a simmer for about 5 minutes. Add in coconut milk and stir.
Blend in a blender or use an immersion blender until smooth. Taste and add salt if needed.
Optional - garnish with pumpkin seeds
