Roasted Carrot Coconut Soup | Recipe Cart
Roast carrots until golden, then blend with coconut milk for a creamy, flavorful soup. Perfect in under an hour!
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Cooking tools:
- Blender
- Baking sheet
- Oven
- Stove
- Stockpot
- Kitchen towel
- Chef's knife
- Cutting board
- Spoon
- Serving bowl
Ingredients
- 2 pounds carrots, (peeled and chopped into 1 inch pieces)
- 2 tablespoons olive oil
- kosher salt
- pepper
- 1 tablespoon coconut oil
- 1 sweet onion, (diced)
- 4 garlic cloves, (minced)
- 1 tablespoon chopped fresh ginger
- 3 cups vegetable ((or chicken stock))
- 1 (14 ounce) can coconut milk
- 1 lime, (juiced)
- 2 scallions, (thinly sliced, for topping)
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