Roasted Carrot Soup with Coconut Cream
Ingredients
- 1½ lb (700 g) carrots, peeled and chopped
- 1 medium onion, chopped
- 3 cloves garlic, peeled
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 1 tsp ground cumin
- ½ tsp ground coriander
- 4 cups vegetable broth
- 1 cup coconut milk or coconut cream
- 1 tbsp fresh lemon juice
- Fresh cilantro or parsley, for garnish
Instructions
- Preheat oven to 400°F (200°C).
- Toss carrots, onion, and garlic with olive oil, salt, and pepper.
- Roast for 30 minutes until tender and caramelized.
- Transfer roasted vegetables to a pot.
- Add cumin, coriander, and vegetable broth.
- Simmer for 10 minutes.
- Blend until smooth using an immersion or blender.
- Stir in coconut milk and lemon juice.
- Adjust seasoning and heat gently before serving.