It's getting chillier out there by the minute. Why not grab a stockpot and welcome winter with a simmering soup - ready in just thirty minutes? Our genius friend of Purely Elizabeth is at it again with another heartwarming, belly-filling creation: roasted carrot soup! Recipe below; stay warm!:
2 tbsp olive oil
1 medium onion, chopped
4 garlic cloves, minced
1/2 tsp cumin
1/4 tsp coriander
2 lbs carrots, chopped
4 cups vegetable broth
1 can coconut milk
2 tsp salt
Heat two tablespoons olive oil in a large pot over medium heat.
Add onion, garlic, coriander and cumin and sauté until fragrant, 3-5 minutes.
Add carrots and sauté for 10-15 minutes.
Add broth and coconut milk, then cover pot with lid.
Simmer for 30 minutes.
Puree soup in a blender or with an immersion blender until smooth.
p.s. Love roasted carrots? You'll love this.