Roasted Carrot Soup
A popular choice with my girls and a great way to use leftover roasted carrots.
Servings: 4
Ingredients
- 3 cups carrots, peeled and chopped
- 2 tablespoons olive oil divided
- 1/2 teaspoon salt
- 1/2 white onion, minced
- 1 can coconut milk 13.5 oz
- 1/2 cup broth (vegetable or chicken) more or less to taste
- additional salt and pepper to taste
Instructions
- Toss the chopped carrots with 1 tablespoon olive oil and 1/2 teaspoon of salt. Roast at 400 for about 30 minutes until tender and browning
- While the carrots are roasting, heat the remaining tablespoon of olive oil in a medium pot. Add onion and saute until tender.
- Add carrots, onion, and coconut milk into a blender and blend until smooth. Return to the medium pot. Add broth to desired consistency, taste and add salt and pepper if desired.
Notes
I kept this super simple for my girls, but you could always add more spice and or heat to this dish. It is also delicious with a little curry powder and garlic.