Roasted Carrot Soup
Print recipe| Serves | 6 |
Ingredients
- 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)
Directions
| 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. | |
