2 lbs carrots (peel top layer with vegetable peeler)
good quality olive oil
1 Tbsp butter
1 yellow onion, minced
3 cloves garlic, minced
1 tsp fresh ginger, grated
3 C chicken broth (can sub vegetable broth)
13.5 oz can coconut milk
juice of 1 medium lime
kosher salt
**option garnish - chile oil to drizzle, fresh mint, squeeze of lime
Instructions
Preheat oven to 425.
Cut carrots to even sizes and spread out over parchment lined rimmed baking sheet. Drizzle with olive oil and sprinkle with kosher salt. Roast for 30 minutes.
Heat a large dutch oven or soup pan over medium heat. Add butter and a drizzle of olive oil. Once melted add onions and sautee for approximately 10 minutes. Add garlic and ginger and continue to cook for another 2 minutes. Add roasted carrots and chicken broth.
Use an immersion blender to blend soup until completely pureed. Add coconut milk and lime juice and mix with the immersion blender until incorporated. Season with kosher salt to taste
Serve with a drizzle of chile oil, fresh mint and an additional squeeze of lime if desired.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/roasted-carrot-ginger-coconut-soup/