Ingredients

The following ingredients have 7 Servings
  • 2 pounds carrots (roughly chopped into 1 to 2 inch pieces)
  • 2 shallots (peeled and halved)
  • 2 tablespoons coconut oil (unrefined )
  • 1 tablespoon olive oil
  • 1 tablespoon low-sodium tamari
  • 1 tablespoon grated fresh ginger
  • 1½ teaspoons kosher salt (more or less to taste)
  • fresh ground black pepper
  • 2 cloves fresh garlic (peeled)
  • 1 15 ounce can coconut milk (full fat )
  • 1/2 teaspoon white pepper
  • 1 cup vegetable broth
  • 1½ cups water (more or less for desired consistency)
  • 2/3 cup Marcona almonds (chopped and toasted in a dry pan (I got my almonds at Costco))
  • 1/2 teaspoon olive oil
  • 1/2 teaspoon aleppo pepper
  • 1/3 cup chopped fresh cilantro leaves

Instruction

  • Preheat your oven to 400°.
  • Combine the coconut oil, olive oil, tamari, ginger, salt and pepper.
  • Toss the carrots, shallots and ginger sauce on a rimmed metal baking pan and roast for 25 minutes, rotating the pan halfway through.
  • Finely mince or squeeze the garlic through a garlic press and onto the roasted carrots. Toss to combine and slip the pan back into the oven for 5 more minutes.
  • Add the coconut and roasted carrots and shallots, 1½ teaspoons of salt and the white pepper to your blender. Pulse a few times to combine. Pour in the broth and water and puree until ultra smooth.
  • Adjust the amount of water to reach a desired consistency.
  • If soup has cooled a smidge, pour into a medium pot and heat over medium-low until hot.
  • Serve with chopped fresh cilantro and smoky toasted almonds.