Delicious recipe that makes great use of left over carrots. It's also very flexible, you can add different spices to make this your own. Roasting the vegetables first bring out the flavors of the carrots and also makes it super easy to make. Great for making ahead and warming up at last minute.
Course Appetizer, Soup
Servings 8
Ingredients
1lbscarrotswashed and cut about 1" pieces
1onionquartered
2inchpiece of fresh ginger (.5 ounce)
5clovesgarlicunpeeled
1tbspolive oil
1/4tspcumin
1/4tspsmoked paprika
1/4tspfresh ground pepper
1tbspKosher saltdivided
pinchred pepper flakes
4cupslow-sodium vegetable broth
1/2cupcoconut milkreserve extra for garnish
Instructions
Preheat oven to 400F
Place veggies on a sheet pan using either parchment paper or a Silpat. Sprinkle vegetables with 1/2 tsp salt, pepper, cumin and paprika. Roast for about 30 minutes or until vegetables are soft. Note that you're roasting the garlic and fresh ginger unpeeled.
Once the vegetables are cool enough to handle, remove the skin from the garlic and peel the ginger.
Place all ingredients in a high powered blender with a pinch of red pepper flakes and the remaining 1/5 tsp of salt. Add broth and 1/2 cup of the coconut milk and blend until pureed. Taste seasonings and adjust to your palate. If you like the soup more smokey, increase the amount of paprika and cumin. If you want it spicer, add more red pepper flakes or other ground pepper.
Depending on your blender and how long it will be until you eat, you'll want to warm up the soup in a small sauce pan. I make this big batch, warm up a small amount and immediately freeze the rest for another meal.
Serve warm with a drizzle of coconut milk. Alternatively, you can use a cashew cream or make it non-vegan with creme fraise.
Notes
I love this recipe because it's so adaptable to your preferences and ingredients at hand. As an example, if you had a small butternut squash, you can dice that up and ad that to the pan of roasted carrots. You can use shallots instead of an onion.