Thai-Inspired Roasted Carrot Soup

| Yield: 8 servings | Time: 1 hour and 45 minutes |

Ingredients

4 tablespoons coconut oil

2 pounds carrots

½ pound leeks, chopped

3 medium celery stalks, chopped

½ teaspoon fine grain sea salt, plus more to taste

4 cloves garlic, chopped

½ teaspoon coriander

¼ teaspoon cumin

6 cups vegetable broth

½ cup red curry paste

2 (14 ounce) cans coconut milk

½ cup lime juice

¼ cup coconut aminos

Garnish

2 tablespoons chopped fresh cilantro

2 tablespoons chopped dry-roasted peanuts

Preparation

Preheat the oven to 400F.

Line a large rimmed baking sheet with parchment paper for easy cleanup, if desired. Peel the carrots, cut them into ½″ thick slices on the diagonal and place the slices on the baking sheet. Add 2 tablespoons of coconut oil and ½ teaspoon of the salt. Toss until the carrots are lightly coated, then arrange in a single layer. Roast the carrots until they’re caramelized on the edges and easily pierced through by a fork, 25 to 40 minutes, tossing halfway.

Once the carrots are almost done roasting, warm the remaining 2 tablespoon coconut oil over medium heat until shimmering in a Dutch oven or soup pot. Add the chopped leeks and celery and cook, stirring occasionally, until they are softened and turning translucent, 5 to 7 minutes.

Add the garlic, coriander and cumin. Cook until fragrant while stirring constantly, about 30 seconds to 1 minute. Pour in the vegetable broth, while scraping up any browned bits on the bottom. Add the curry paste, stirring often, and cook for barely one minute.

Add the coconut milk and the roasted carrots to the pot; bring to a simmer over high heat. Adjust heat to maintain a simmer and cook, stirring occasionally. Cook for 20 minutes, to give the flavors time to meld.

Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. Return to the pot and add lime juice and coconut aminos. Serve hot or let cool completely before refrigerating for up to 4 days or freezing up to 4 months.

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