Creamy Coriander Carrot Soup

This wonder of a soup is so captivating, you may want to eat it as your main meal. I once made this to serve at a restaurant I was working at and the owner banned the staff from eating any more of it because it was going too fast. Compliments will be had!

Ingredients

• 4 lbs. carrots
• 1 large onion
• 1 serrano (optional)
• 7 cloves of garlic
• 1.5-inch piece of ginger, minced
• 1 tsp. pepper
• 3 tbsp. freshly ground coriander
• 3 L of filtered water
• 1 L of coconut milk (one tetrapak)
• coconut oil

Instructions

1. Preheat the oven to 375°F and place parchment paper on a large cookie tray.
2. Cut the carrots into pieces about two inches long by a half an inch wide and place on the cookie tray, lathering in coconut oil and adding salt and pepper generously.
3. Roast for 30 minutes then flip the carrots and roast another 15 minutes. 

Next, While the carrots are roasting.

1. thinly slice two carrots and add to a large stock pot to sauté.
2. Thinly chop the onions then add to the pot.
3. Mince the garlic and ginger, grind the coriander seeds and then add to the pot once the carrots and onions are browned.
4. After ensuring the spices are coated in the oil, add in the filtered water and bring to a boil.
5. Once boiling, reduce to a simmer. 

Next

1. Add in the roasted carrots and simmer for a few more minutes before adding the coconut milk.
2. Once the coconut milk is added, purée until smooth and creamy.
3. Bring back up to a boil, then immediately turn back down to simmer for a few more minutes.