Roasted Carrot Soup with Ginger and Coconut milk
I am excited to share with you my recipe for a delicious and nutritious Roasted Carrot Soup with Ginger and Coconut Milk. This soup is perfect for any season, a
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Cooking tools:
- Blender
- Immersion blender
- Silicone baking mat
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Measuring spoon
- Measuring cup
- Airtight container
- Freezer
Ingredients
- 1 lbs carrots (washed and cut about 1" pieces)
- 1 onion (quartered)
- 2 inch piece of fresh ginger (.5 ounce)
- 5 cloves garlic (unpeeled)
- 1 tbsp olive oil
- 1/4 tsp cumin
- 1/4 tsp smoked paprika
- 1/4 tsp fresh ground pepper
- 1 tbsp Kosher salt (divided)
- pinch red pepper flakes
- 4 cups low-sodium vegetable broth
- 1/2 cup coconut milk (reserve extra for garnish)
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