Roasted Carrot Soup with Coconut Milk - Eat Splendid

Name: Roasted Carrot Soup with Coconut Milk - Eat Splendid
Ingredients: 2 pounds carrots, peeled and cut into equal medium size pieces; 4 tablespoons olive or vegetable oil – divided in two; 1 large yellow onion, medium dice; 3 cloves garlic, minced; 1 teaspoon salt (check for salt at end of recipe, you may prefer adding more); 1 teaspoon white pepper; 1 teaspoon cumin; ½ teaspoon coriander; 1 teaspoon white or brown sugar; A few grains of cayenne pepper (even if you don’t like heat, adding just a few grains adds a very nice complexity. I added ⅛ a teaspoon which gives the soup a slight bit of heat); 32 ounces (4 cups) vegetable or chicken stock; 1 cup water; 1 cup humanely-sourced coconut milk

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In this carrot soup with coconut milk recipe, roasting the carrots creates a complex rich flavor, while the addition of coconut milk adds a sweet creaminess.

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Ingredients

2 pounds carrots, peeled and cut into equal medium size pieces
4 tablespoons olive or vegetable oil – divided in two
1 large yellow onion, medium dice
3 cloves garlic, minced
1 teaspoon salt (check for salt at end of recipe, you may prefer adding more)
1 teaspoon white pepper
1 teaspoon cumin
½ teaspoon coriander
1 teaspoon white or brown sugar
A few grains of cayenne pepper (even if you don’t like heat, adding just a few grains adds a very nice complexity. I added ⅛ a teaspoon which gives the soup a slight bit of heat)
32 ounces (4 cups) vegetable or chicken stock
1 cup water
1 cup humanely-sourced coconut milk