Roasted Cumin Carrot Coconut Soup

Serves: Six | Prep: 20 min | Cook: 35 min

Ingredients:

Roasted Cumin Carrot Coconut Soup:
2 lbs carrots, cleaned, trimmed, and cut into 1-inch slices.
2 Tbsp olive oil
2 tsp cumin
1/2 tsp turmeric
1/4 tsp cardamon
1 tsp salt
1/2 tsp pepper
1 Tbsp coconut oil
1 onion, chopped
3 garlic cloves, minced
3 cups vegetable stock
1 14oz can coconut milk
1/4 cup fresh cilantro, chopped

Garnish:
Cilantro, chopped
Freshly ground black pepper

Directions:
Preheat oven 425F/220C. Line a baking tray with baking paper.

On the prepared tray coat carrots with oil, cumin, turmeric, cardamon, salt, and pepper. Roast for 20-25 minutes, until golden and caramelized.

In a dutch oven heat coconut oil over medium heat. Cook onions for 5-6 minutes, until soft. Add garlic and cook for 30 seconds more. Once carrots are roasted add to the pot along with stock, coconut milk, and cilantro. Bring to the boil, reduce heat and simmer for 10-15 minutes. Remove from the heat and with an immersion blender, blend until smooth.

Garnish with cilantro and freshly ground black pepper.

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