Carrot-Coconut-Ginger Soup

Combine these ingredients in a bowl then pour onto a parchment lined sheet pan and roast at 425° for 30-45 minutes.  

16-20oz. fresh carrots cut in 1/4"-1/2" slices

2T coconut oil melted

salt and pepper

While the carrots are roasting, sauté and stir the following, for about 10 minutes, or until slightly brown and caramelizing:

1-1/2c chopped onion
1T coconut oil

Then add to the pot and simmer 20 minutes:

a little water - about 1c now, by the end, a total of 4 cups
5 cloves minced garlic
1/4c chopped poblano pepper
juice of 1/2 a lemon
1-1/2 oz candied ginger...
...(or a 1"-2" cube of fresh ginger, peeled and minced)
1t turmeric
1t pumpkin pie spice
cayenne, black pepper, sea salt
1T coconut sugar (or brown sugar)
1T Better than Bouillon chicken or vegetable
~ also add the roasted carrots

Simmer this until the carrots are soft, then blend with an immersion blender.  At the end, stir in 1 can of thick coconut milk, or coconut cream. (not the kind you can hear sloshing when you shake it) Bring this back to a simmer, garnish and serve. Today I garnished with roasted pumpkin seeds, sour cream and dill.

This soup was a surprise to me!  The lemon was the perfect amount for brightening up all the flavors. Also, in the past, when I've made an orange blended soup, it was mostly sweet potato, butternut or acorn squash - with a carrot or two thrown in - or not. Using just carrots gave this an interesting delicate flavor. . .

Remember it's ALWAYS soup season! Just figure out what kind you're craving! . .Lin