Ingredients
Scale
- 2 lbs carrots
- 2 tbsp coconut oil
- 2 tsp sea salt
- 1 cup onions, chopped
- 2 tsp minced ginger
- 1 large clove garlic, minced
- 1 can light coconut milk
- 2 cups chicken stock
- 1 stalk lemongrass
Instructions
- Pre-heat oven to 400°F
- Cut ends off carrots, lay on a baking sheet
- Melt 1 tbsp of coconut oil, brush carrots with coconut oil
- Sprinkle with sea salt
- Bake carrots for 35 minutes until soft
- Meanwhile, heat 1 tbsp of coconut oil in a large soup pan over medium heat
- Add onion, garlic and ginger to the soup pan, sauté 4-5 minutes until fragrant
- Add roasted carrots, coconut milk, chicken stock
- Cut the end off the lemongrass, using the side of your knife, press down on the bottom inch of the stalk to break it open and release some of it’s flavor, add the stalk to the soup pot
- Simmer over low heat 15-20 minutes
- Remove the lemongrass
- Using an immersion blender, blend soup until creamy
- Serve hot