Carrot Ginger Soup

Ingredients

Instructions

1. 1

   Heat the oven to 425°F (220°C). Peel and chop 2 lb of carrots into 1-inch pieces. Toss with 2 tablespoons olive oil, 1 teaspoon salt, 1 teaspoon cumin, ½ teaspoon black pepper. Spread on a baking sheet in a single layer.

2. 2

   Roast 25-30 minutes until the carrots are charred at the edges and tender throughout. Roasting concentrates the carrot's natural sweetness — boiling alone gives you blander soup.

3. 3

   While the carrots roast, heat 2 tablespoons of olive oil in a soup pot over medium heat. Add 1 chopped onion, cook 5 minutes. Add 3 minced garlic cloves and 2 tablespoons of grated fresh ginger. Cook 1 minute.

4. 4

   Add the roasted carrots and 4 cups of vegetable or chicken stock. Bring to a simmer, cook 5 minutes.

5. 5

   Blend the soup with an immersion blender (or carefully in a regular blender, in batches) until completely smooth and velvety. Add more stock if too thick.

6. 6

   Stir in ½ cup of coconut milk (or heavy cream) and juice of 1 lemon. Taste and adjust salt. Garnish with a drizzle of coconut milk, toasted pumpkin seeds, chopped fresh cilantro, and a drizzle of olive oil.