Roasted Carrot Soup


    Roasted Carrot Soup

    Serves 6


    • 2lb carrots (chunky cut)
    • 2 onions (quartered)
    • 2 tablespoons olive oil
    • 2 teaspoons ginger
    • 4 cups chicken or vegetable stock
    • 1 can coconut milk
    • 1 orange (zest and juice)


    Step 1
    Place carrots and onions on baking sheet, drizzle with oil. Add salt and pepper to taste.
    Step 2
    Place in 400 degree oven until carrots and onions are soft, usually 20-30 minutes.
    Step 3
    Place roasted carrots, onions and pan drippings into a stock pot, add ginger.
    Step 4
    Add stock and heat to a simmer for 15 minutes.
    Step 5
    Puree contents with immersion wand or in a blender.
    Step 6
    Add coconut milk and one can measure of water or stock if you prefer. Add juice and zest from one orange.
    Step 7
    Soup will be thick and coarse. If you prefer a creamier soup, puree longer and strain.
    Step 8
    Unstrained you'll have enough for six diners, if strained the serving size is reduced to four.
    Step 9
    Garnish with seeds or nuts, or sour cream or avocado.