Hello!

Long time no see! I thought it was time for me to add another recipe to this blog so here it is, Roasted Carrot Ginger Curry Soup- vegan and GF! It’s just as good as it sounds!

Ingredients
8-10 Medium/Large Carrots
1 Can Lite Coconut Milk
2 Medium Cloves Garlic Diced
Roughly 2 inches of raw ginger, peeled and diced
Cumin
Curry Powder
Cayenne (opt)
Black Pepper
Garlic Powder
Your preferred cooking oil
1 Tomato
Water as needed

Appliances
Deep Pot
Food Processor or Blender that has an opening for steam to escape

Start with about 8-10 medium/large carrots, I added one zucchini in there just because I had one left over-but that’s not necessary. Turn the oven on 450. Cut the tops off the carrots and then cut them in halves or thirds. Add your carrots to a foil lined baking sheet. Add oil to pan so that each carrot has some oil on it. I like using a spoon to do this so that I don’t end up dumping to much oil on. Just add oil to your spoon, drizzle it and repeat. Add your spices, garlic, cumin, curry, pepper, cayenne (opt). Cook them for 45 minutes total, removing them and flipping the carrots half way through. Remove your carrots when they’re fork tender. Add them to a food processor with some water. Chop up your garlic and ginger and add to food processor. Blending and adding water as needed until creamy.

On stove-oil the pot and add a little garlic, a diced tomato and let simmer on low heat until tomatoes are soft. Once your carrots are blended nicely, add it into the pan with the garlic and diced tomato. Add extra spices to taste. Add your can of coconut milk, you don’t have to add all of it. Just add enough until you get a nice creamy consistency. Let simmer on lowest heat for a few minutes-stirring frequently! If you don’t stir this soup it could burn to the pan.

Once it’s nice and hot serve and enjoy! I like to add a little cracked Himalayan sea salt on top of mine, certainly not needed though!