Equipment
- Oven
- Baking sheet
- soup pot
- blender
Ingredients
- 2 lbs carrots peeled and sliced into coins
- 1 medium sweet potato peeled and sliced
- 1 onion peeled and roughly chopped
- 2 garlic cloves peeled
- 1 tbsp ginger grated
- 2 tsp turmeric
- 1 tsp coriander
- 1 tsp cumin
- 1 tsp sea salt
- 1/2 tsp black pepper
- 6 cups water
- 1 can coconut milk
Instructions
- Preheat the oven to 375 F
- On a baking sheet, lay out carrots, sweet potato, onion, garlic. Lightly drizzle with avocado oil or olive oil. Bake veggies until the carrots pierce soft with a fork about 30-35 minutes.
- In a soup pot, transfer roasted carrots, onion, garlic. Add spices and broth. Bring to boil, then let simmer about 5 minutes.
- Add coconut milk. Simmer another 5 minutes. Remove from heat.
- In batches, blend soup in a high-speed blender to puree. Be careful not to burn yourself.
Notes
This soup will work without the sweet potato.
Nutrition
Serving: 1cup | Calories: 75kcal | Carbohydrates: 13.4g | Protein: 1.2g | Fat: 1.8g | Saturated Fat: 1.1g | Sodium: 477.9mg | Potassium: 319.5mg | Fiber: 2.9g | Sugar: 6.2g