Creamy Roasted Carrot Soup

• porcje: 7 servings
• czas aktywny: 10 minutes
• całkowity czas: 1 hour

Składniki

1 ½ pounds carrots (peeled and cut in 2" pieces)

6-8 cloves garlic (peeled)

1 yellow onion (quartered)

2 tablespoons oil (I used avocado oil)

salt & pepper (to taste)

1 inch fresh ginger (peeled)

4 cups broth (I used vegan chicken broth)

2 tablespoons red curry paste

1 15-ounce can coconut milk

1 lime (juiced)

chili crisp oil, parsley, bread (optional, for serving)

Wskazówki

Preheat the oven to 400 degrees and line a baking sheet with parchment paper.

Add the carrots, garlic, onion, oil and a pinch of salt & pepper to the baking sheet. Toss to coat and spread in an even layer. Place in the oven (on the center rack) for 30-40 minutes, or until the carrots are tender. Remove and allow to cool for a couple of minutes.

Transfer the veggies to a standing blender with the ginger and broth. Blend until smooth and transfer to a stock pot over medium heat. Add the curry paste and coconut milk. Simmer for 10 minutes, or until heated through. Add lime juice to taste.

Serve hot with chili crisp oil & fresh parsley on top. I recommend toasted bread for dipping!

Wartości Odżywcze

• Kalorie: 223 kcal
• Tłuszcz Całkowity: 17 g
• Węglowodany Całkowite: 16 g
• Białko: 5 g