Let’s talk soup details, shall we?
This soup combines the magic of carrots and coconut milk to create an unbelievably creamy (yet cream-less) soup that’s equal parts bright and sweet. Despite its incredibly simple ingredient list, the soup’s flavor is deceptively complex, and the hint of apple gives each bite the perfect amount of freshness. (I like to add a little bit of cayenne for a kick of heat—I suggest if you love spice you do the same.) Better yet, this one pot wonder is packed with vitamins and antioxidants.
I love this simple soup for lunch or as a light cleansing dinner. When it comes to toppings, I’m partial to a drizzle of coconut milk with cilantro and fresh lime juice -so bright and fresh- but the garnishing possibilities are endless. The soup would also be delightful with chopped cashews, fresh mint, chives, cilantro pesto, hemp seeds, and/or sliced avocado.
Happy weekend, friends!
Simple Roasted Carrot Soup with Coconut Milk
2 tablespoons olive oil or coconut oil
1 small yellow onion, sliced
1 clove garlic, minced
1 small apple, peeled and sliced
4 cups sliced, peeled carrots (about 1½ pounds)
2 cups vegetable broth (or more depending on how thin you like your soup)
1 can coconut milk
salt and pepper (and cayenne if using) to taste
Cilantro and fresh lime to garnish
Preheat oven to 425F. Place onion, garlic, apple and carrots in an oven-proof dish and toss with 2 tablespoons of olive oil or coconut oil. Season lightly with salt and pepper. Place in oven for 20 minutes – turning carrot mixture over half way through – or until carrots are tender and caramelized. Remove from oven and set aside.
Add vegetable stock to a large saucepan and bring to a gentle boil. Reduce to a simmer. Add carrot mixture to the saucepan with vegetable broth. Cover and let soup simmer for 15-20 minutes.
Using an immersion blender, puree until soup is smooth. Alternately you can transfer soup to a conventional blender to puree, then return soup to saucepan. Add coconut milk and stir to warm through. Taste and season with salt and pepper. Serve, topping each portion with chopped cilantro, green onion and fresh lime juice. Eat!