Carrot Soup
For those days when your fridge is full of carrots
YIELD: 3 SOLID BOWLS
Ingredients
| 4 large | Carrots |
| 4-5 whole | Garlic Cloves |
| 1 Tbsp | Oil |
| 1 tsp | Italian seasoning |
| 1 tsp | Paprika |
| 1 tsp | Garlic powder |
| 2 tsp | Cumin |
| |
| 1 tsp | Oil |
| 1 small | Red Onion |
| 1 tsp | Minced Ginger |
| 1 Tbsp | Thai Curry Paste |
| Half can | Coconut Cream |
| 2 cups | Broth |
| 1 tsp | Red Chili Flakes |
Instructions
- Preheat oven to 400 degrees
- Mix first set of ingredients (carrots, cauliflower, garlic cloves, oil, Italian seasoning, paprika, garlic powder and cumin) in a bowl. Place on a baking sheet.
- Roast in oven for 30-40 minutes
- Meanwhile, heat soup pot over medium heat. Add oil, onion, and minced ginger to the pot. Cook until onion is translucent, stir frequently.
- Add curry paste, coconut cream, chicken broth and chili flakes to soup pot, leave on medium heat until warm.
- When carrots and cauliflower are done, add to soup pot.
- Use immersion blender to blend until smooth.
Notes
- Serve with bread and crispy pan fried chickpeas.