INGREDIENTS
4 medium carrots, peeled and cut into 2-inch pieces
3 Tbsp. olive oil, divided
½ tsp. kosher salt, plus more to taste
Freshly ground black pepper to taste
1½ cups chopped onion (about 1 large onion)
2 Tbsp. minced fresh ginger
3 cups vegetable broth, plus more as needed
½ cup full-fat coconut milk
PREPARATION
• Preheat the oven to 400 degrees.
• In a large bowl, toss the carrots with 2 tablespoons olive oil, œ teaspoon salt and a few grinds of black pepper. Spread them a single layer on a foil-lined baking sheet and roast 35 minutes, stirring every 10 minutes, until they start to brown.
• Meanwhile, heat 1 tablespoon olive oil in a large pot over medium heat. Add the onion and saute 8 minutes, until translucent. Add the ginger and cook 1 minute, then add the broth and bring to a boil over high heat. Reduce the heat to low, cover and simmer 5 minutes.
• Add the roasted carrots to the pot, cover and simmer 5 to 10 minutes. Remove from heat and let cool slightly. Use an immersion blender or work in batches with a regular blender to carefully puree the soup until smooth. Add more stock to thin to reach desired consistency.
• Return the soup to the pot over low heat and stir in the coconut milk. Season to taste with salt and pepper.
This article appears in October 2015.