Ingredients:

  • 2 lbs carrots, peeled and sliced into 1-inch rounds
  • 1 large yellow onion, quartered
  • 3 cloves garlic, skin-on
  • 2 tbsp olive oil
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 4 cups low sodium vegetable broth
  • 13.5 oz full-fat coconut milk
  • 2 tbsp fresh ginger, grated
  • 1 tsp ground turmeric
  • 1 tbsp fresh lime juice
  • 1/4 cup fresh cilantro for garnish

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the carrots, onion, and garlic cloves in olive oil and salt on a rimmed baking sheet.
  2. Roast for 25–30 minutes, or until the carrots are tender and the edges are caramelized and mahogany-colored.
  3. While the vegetables roast, bring broth, grated ginger, and turmeric to a low simmer in a large pot.
  4. Squeeze the roasted garlic out of its skin and add it to the pot along with the roasted carrots and onions. Let simmer for 5 minutes to marry the flavors.
  5. Transfer the mixture to a high-speed blender. Add the coconut milk and blend on high until completely smooth and velvety.
  6. Stir in fresh lime juice. Serve garnished with fresh cilantro and optional red pepper flakes.