Roasted Carrot Ginger Soup with Coconut Milk and Hot Honey
Roasted Carrot Ginger Soup with Coconut Milk and Hot Honey | Edible Bozeman. Savory roasted veggies and creamy coconut blend for a flavorful, comforting bowl.
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Cooking tools:
- Blender
- Baking sheet
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Ladle
- Serving bowl
- Fork
Ingredients
- 2 pounds carrots, cut into ½-inch slices
- 1 large onion, chopped
- 4–6 cloves unpeeled garlic
- 2–3 tablespoons olive oil
- 3–4 cups vegetable broth
- 1 tablespoon fresh minced ginger
- ½ cup coconut milk plus more for garnish
- 1 tablespoon fresh orange juice
- Drizzle of hot honey
- Handful of chopped cilantro (optional)
- ¼ cup chopped cashews (optional)
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