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Carrot and Ginger Soup

This carrot and ginger soup offers a comforting, creamy blend of roasted carrots and zesty ginger, balanced by the richness of coconut milk. A drizzle of coconut cream adds a touch of elegance, making this soup perfect for chilly weather or paired with a sandwich for a hearty meal.

Ingredients (for 4 servings):

• 1 lb carrots, peeled and chopped
• 1 tbsp olive oil
• 1-inch piece fresh ginger, peeled and grated
• 1 cup coconut milk
• 2 cups vegetable broth
• ½ tsp ground cumin
• Salt and pepper to taste
• 2 tbsp coconut cream (for drizzling)
• Optional: fresh cilantro for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss chopped carrots with olive oil, salt, and pepper. Roast on a baking sheet for 25-30 min. until tender.
2. In a blender, combine the roasted carrots, grated ginger, coconut milk, vegetable broth, and ground cumin. Blend until smooth and creamy.
3. To serve, pour the chilled soup into bowls and drizzle with coconut cream. Garnish with fresh cilantro if desired.