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Roasted Carrot Soup with Ginger and Turmeric

Makes about 2 quarts
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Ingredients
  

  • 2 pounds carrots
  • 2 tablespoons olive oil
  • 1 tablespoon coconut oil
  • 1 medium white onion chopped, about 1 cup
  • 1 large garlic clove minced
  • 2 teaspoons fresh ginger grated or finely minced
  • 1 teaspoon fresh turmeric grated or finely minced
  • 1 quart vegetable broth low-sodium
  • 13.5 ounces coconut milk whole fat
  • Salt and white pepper to taste

Instructions
 

  • Preheat the oven to 350°F on the convection roast setting, if available. Otherwise 375°F on "Bake" is okay too.
  • Cut the carrots into 1-inch pieces, coat with the 2 tablespoons of olive oil, then spread in an even layer on a large baking sheet. Roast/Bake for 25-30 minutes or until slightly browned and tender.
  • Meanwhile: Cut the onion into about a 1/4-inch dice, then mince the garlic, and grate (or mince) the fresh ginger and turmeric.
  • In a three-quart saucepan, melt the coconut oil over medium heat. Add the onion, garlic, ginger and turmeric; and cook until softened. Add the roasted carrots, broth and bring to a low boil. Cover with a tight-fitting lid and simmer until the carrots are soft, about another 10 minutes. Add the coconut milk, cover, and return to a low simmer.
  • Turn off the heat and let cool down until warm, about 15 - 25 minutes.
  • Carefully transfer the soup mixture into a blender and begin blending on the lowest setting to first mash the ingredients. You may have to scrape down the sides of the blender before continuing to puree at a medium-high setting to achieve a smooth, velvety texture. This usually takes several pulses, then about 20 - 30 seconds of blending, depending on your blender.
  • Return the pureed soup to the saucepan. Add salt and white pepper to taste. Bring to a simmer. Thin if needed with water. Serve hot with a generous flourish of cilantro, parsley, or sliced green onion.

Notes

Please use safe blending practices.  Do not blend hot ingredients nor over fill your blender.  My blender holds 2-quarts so I am able to blend/puree in one batch.  If your blender container is smaller, blend in two batches and recombine everything in the saucepan to reheat before serving.
 
Alternatively, you can use an immersion blender. For this method simply turn off the heat, then whiz with the immersion blender until smooth. Again, take care whilst working with the hot soup.  This method will not result in as smooth a texture, but still delicious!