Roasted Carrot Coconut Soup

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  • 1 lb carrots stem ends removed
  • 1 onion chopped into thick pieces
  • 4 garlic cloves
  • 1 ½ tsp sea salt
  • 1 tsp black pepper
  • 1 can full fat coconut milk
  • 3 cups stock chicken or vegetable
  • olive oil for drizzling over vegetables

Optional Toppings

  • pomegranate seeds
  • micro greens
  • sunflower seeds
  • oil
  • Preheat the oven to 400° F. On a prepared baking sheet, arrange carrots, onion, and garlic in an even layer. Drizzle with olive oil, and roast for 45 minutes until the carrots begin to caramelize and the onions begin to char.
  • Then, blend carrots, onion, and garlic with the remaining ingredients until smooth.
Makes: 4 servings
Prep Time: 5 minutes
Cook Time: 45 minutes