A dreamy, creamy, nourishing soup made with roasted carrots, garlic, onion, ginger, veggie broth, and coconut milk. Perfect as a wholesome dinner accompanied by grilled cheese.
1: Preheat oven to 400°F.
2: Add carrots to a large baking tray & toss with olive oil, salt & pepper.
3: Cut off the top of a garlic bulb (leaving the peel on) & drizzle with olive oil, flip upside down on the tray.
4: Roast for 45 minutes, flipping the carrots halfway through.
5: Meanwhile, add oil to a pot & once hot, add diced onion.
6: Add a sprinkle of salt & cook until onions are soft (about 6 minutes).
7: Add minced ginger & cook for another minute.
8: Add broth and simmer for 10 minutes, then remove from heat.
9: Add soup, roasted carrots & garlic to a high-speed blender and blend until smooth.
10: Return to pot & stir in coconut milk.
