Winter Coconut Curry Soup

Winter Coconut Curry Soup

Say goodbye to cold winter nights. This deliciously creamy, gluten-free, dairy-free, vegan, paleo-friendly soup will warm you on frosty evenings, and fill you up with a super nutrient boost. Serves 3-4.

Ingredients

1 1/2 lbs. medium carrots (about 6-8), trimmed, peeled, sliced lengthwise, and cut into 1-inch pieces
2 medium yellow onions, chopped into 1-inch pieces
2 tbsp liquid coconut oil or EVOO
2 tsp ground garam masala or curry mix
Pinch ground cayenne pepper
3/4 tsp salt
1 can (14 oz) coconut milk
1 1/4 cup boiling water
Juice of half a lime
Ground black pepper
Microgreens, pepitas, and/or favourite crumbled cheeze for garnishing (optional)

Instructions

Preheat oven to 425F. Line sheet pan with parchment. Place carrots and onions on the sheet pan, drizzle with oil, garam masala, cayenne pepper, and salt.  Toss veggies to evenly coat, spread evenly onto pan and roast 25-35 min on centre rack until tender and lightly caramelized (mix halfway through).

 Place coconut milk and 1 1/4 cup boiling hot water in a blender (if using a small blender, do this in batches).  Add roasted veggies and lime juice and purée until smooth and creamy (if too thick, thin with a few tbsp hot water). Season with salt, pepper, and additional lime juice to taste.  Garnish if desired.