Source: A Beautiful Plate | Serves: 8 cups | Time: 45 min
Changes: replaced water with broth and added more to thin; served with French bread; skipped microgreens
3 lbs medium carrots, trimmed, peeled, sliced lengthwise, and cut into 1-inch pieces
2-3 medium yellow onions, chopped into 1-inch pieces
4 tbsp EVO
4 tsp ground garam masala
1/4 tsp cayenne pepper
1 tsp salt
1 can coconut milk
2 1/2 cup veggie broth
2 tbsp lime juice
Black pepper, to taste
French bread, to serve
Preheat the oven to 425 degrees F with a rack in the center position. Line a sheet pan or two with aluminum foil. Place the carrots and onions on the sheet pan, drizzle with extra virgin olive oil, ground garam masala, cayenne pepper, and salt. Toss the vegetables with your hands to evenly coat the vegetables. Spread into an even, thin layer.
Roast the carrots and onions until lightly caramelized and very fork tender, tossing them halfway through, about 25 to 35 minutes.
Place the coconut milk and boiling veggie broth in a high capacity blender. If using a smaller blender, you may need to do this step in batches. Using the foil, transfer the roasted carrots and onions to the blender. Add the lime juice. Puree until very smooth and creamy. If the soup is too thick, add a few tablespoons of hot water at a time until desired consistency is reached. Season the soup to taste with salt, pepper, and additional lime juice
Serve the soup hot from the blender.