8 carrots, peeled
1 medium yellow onion, peeled and quartered
4 garlic cloves, peeled
4 tbsp. olive oil, divided
½ tsp. salt
Pinch black pepper
Pinch allspice
4 cups. Aneto Vegetable Broth
1 can. (13.5oz.) unsweetened coconut cream
1 cup. fresh cilantro leaves
2 cups. scallions, chopped
½ cup. fresh mint leaves
1 tbsp. sherry vinegar
2 tsp. honey
1. Preheat the oven to 450°F and line a large baking sheet with parchment paper.
2. Place carrots, onion, garlic, 2 tbsp.oil, salt, pepper, and allspice in a large bowl, and toss to coat. Transfer the veggies to the prepared baking sheet and place in the oven.
3. Roast for 15-20 minutes, stirring halfway through, or until the carrots are lightly charred and tender. Remove from the oven.
4. Place the roasted veggies, broth, and coconut cream in a blender (working in batches as necessary) and puree until smooth.
5. Transfer the puree to a large pot and bring to a low simmer over medium heat, whisking occasionally.
6. Cook for 10-15 minutes or until the carrot and coconut soup is hot, keep warm until ready to serve, and season to taste with salt and pepper.
7. Place cilantro, scallions, mint, sherry,honey, and the remaining 2 tbsp of olive oil in a medium bowl, toss to combine.
This aromatic, sweet, and savory Roasted Carrot and Coconut Soup with Fresh Herb Salad is a spectacular recipe for folks looking to incorporate more veggies into their weekly meals. The roasted carrots and coconut is a classic combination, perfectly blended with Aneto Vegetable Broth for a maximum infusion of rich veggie flavor in this soup.
