Carrot Coconut Soup

Carrot Coconut Soup
Makes 2 portions
Recipe from: Show me the yummy

1 bunch carrots, washed and cut into 1/2 - 1 inch chunks
1 tbsp oil (veg, coconut, olive)
1 cayenne hot pepper, top cut off (optional)
4 cloves garlic peeled, but left whole
2 cups vegetable broth divided
1 thumb fresh ginger, peeled
1 (13.5 oz) can full fat Coconut Milk
salt and pepper to taste
1 cup bulgur or quinoa
1/2 bunch chives, chopped
1/2 tsp paprika
1 tbsp olive oil
salt and pepper to taste
Optional: toasted cashews, cilantro, green onion, and cayenne for garnish


Preheat oven to 350 degrees F

Toss the carrots with 1 tbsp of oil and place onto prepared baking sheet.

Roast in preheated oven for 30-50 minutes, or until the carrots are fork tender, stirring every 10 minutes.

While the carrots are baking cook the bulgar or quinoa. Place bulgar or quinoa into a saucepan with 1 3/4 cups water. Bring to a boil and then reduce to low and simmer for about 15 minutes or until tender. Once cooked and cool, add in the chopped chives and the 1/2 tsp paprika. season with salt and pepper and set aside.

After about 20 minutes stir in the cloves of garlic and whole cayenne pepper with the carrots. Continue to bake then remove and let cool. Place roasted veggies into a high powered blender with 2 cups veggie broth, the can of coconut milk, and ginger. Blend until VERY smooth. Add any extra water if necessary.

Pour into a large stockpot and heat. Season with salt and pepper.

To serve, spoon a bowl of soup for each person, add half the bulgar or quinoa mix on top, sprinkle with any cilantro, cashews, green onions, paprika, etc.