Tuesday, January 6, 2015
Recipe ~ Roasted Carrot Soup....
I made this after seeing a recipe in my sister's copy of Women's Health, though I did change it up a bit, of course! It turned out to be fabulous -- even M, who doesn't care for blended soups, loved it.
1.5-2 lbs carrots, cut into chunks (save back a few for adding later, but chunk them up too)
2 Tbsp. coconut oil, melted
2-3 small shallots, peeled and halved
As many garlic cloves as you like, peeled
Salt and pepper
about 4 cups vegetable or chicken broth
1 can coconut milk
1 tsp (more or less) ground cumin
1 Tbsp (more or less) curry powder
1 tsp ground ginger
1 Tbsp fresh minced ginger
Mix carrots (except reserved ones), shallots, and garlic with the coconut oil, salt, and pepper. Spread out on a baking sheet, and cook at 375F until the carrots are soft and starting to brown nicely. Scrape the roasted veggies into a a cooking pot, and add the spices, broth, and reserved carrot chunks. Simmer over a medium low heat until all the carrots are very tender. Add the coconut milk, and then puree (I use an immersion blender). Adjust seasoning, and enjoy!