Ingredients

• 2 pounds carrots
• olive oil
• S&P
• coconut oil
• 1 diced onion
• 4 cloves garlic
• 1 tbsp fresh ginger or 1/4 tsp ground ginger
• 3 cups broth
• 1 can coconut milk
• juice of 1 lime

Instructions

1. Peel and chop carrots into chunks. Toss with olive oil. Season with S&P. Roast for 25-30 minutes at 425°.
2. Cook onions, garlic, and ginger in oil (olive or coconut) with S&P.
3. Add carrots and broth. Bring to boil and simmer for 10 minutes.
4. Blend with blender or immersion blender.
5. Add coconut milk and lime juice.
6. Slurp!

Recipe from: How Sweet Eats – Roasted Carrot Coconut Soup