Curried Carrot & Coconut Soup

Step 1

Preheat the oven to 400ºF. Wash, peel & chop the carrots into 2-inch pieces.

Step 2

Add the chopped carrots to a parchment-lined sheet tray. Season with salt, pepper & curry powder, then toss with a drizzle of olive oil. Transfer to oven & roast until tender, about 20-25 min.

Step 3

Meanwhile, small dice the onion & finely grate the ginger.

Step 4

Heat a drizzle of olive oil in a pot over medium heat. Add the diced onion, season with salt & cook until softened, about 7-10 min. Add the grated ginger & cook 1 more min.

Step 5

Add the roasted carrots, coconut milk & 0.5 cup of water (per serving) to the pot. Bring to a simmer then remove from the heat & purée the mixture until smooth & creamy, using an immersion blender, blender or food processor. Add a splash more water if too thick.

Step 6

Season to taste with more salt, pepper & curry powder. Garnish with a drizzle of coconut milk (optional). Serve & enjoy!