Roasted Carrot & Ginger Soup

Roasted Carrot & Ginger Soup

Ingredients

  • 8 large carrots, chopped

  • 1 onion, sliced

  • 1 tbsp olive oil

  • 2 tsp Paramour “Side Piece”

  • 3 cups vegetable broth

  • 1 tbsp grated ginger

  • ½ cup coconut milk

  • Salt & pepper

Instructions

  1. Toss carrots + onion with oil + Paramour spice; roast at 425°F for 25 minutes.

  2. Add roasted veggies to a pot with broth + ginger. Simmer 10 min.

  3. Blend until smooth. Stir in coconut milk, salt & pepper.

  4. Serve warm with crusty bread.

Tips

  • Add roasted garlic for a deeper flavor profile.

  • Thin with extra broth if you prefer a lighter soup.