Delicious, creamy, and versatile! You can sub in your favorite roasted veggies if you do not have carrots; the secret kick to this soup comes from that roasty flavor the vegetables get in the oven. Yum!
8 large carrots
1 large onion
4 cloves garlic
3 cups veggie broth or water
1 cup coconut milk or your favorite milk
2 tbs of coconut oil or olive oil or your favorite cooking oil
2 tbs fresh ginger(roasted, then cut and peeled-see below)
2 tbs curry powder or paste
salt, pepper, and sweetener to taste
Roast the carrots and onions in the oven at 425 degrees for about 20 minutes, and add the garlic and ginger for the last 5 minutes. Peel and chop the ginger once out of the oven.
Heat a medium/large pot on the stove and add the oil, then the curry powder, ginger, and garlic, Saute for 2-3 minutes, then add the roasted vegetables, veggie broth, and last the milk. Simmer for 20 minutes-1 hr. Let cool slightly, then blend.
Optional: Add you favorite garnishes like- fresh herbs, nuts or seeds, roasted tempeh or meat, and of course hot sauce!