Simple Vegan Roasted Carrot Soup

This Simple Vegan Roasted Carrot Soup is super creamy, loaded with flavor, and made right in the oven! Ingredients are roasted then put right into the blender, so this is super-fast and easy! Let's not forget, it's vegan, gluten-free, and loaded with super healthy ingredients that have added antioxidant and anti-inflammatory properties. Let's get to it!

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• 1 pound Carrots, washed, dried and cut into 1/2 coins
• 1 tablespoon coconut oil
• 1/2 tablespoon garam masala
• 5 cloves garlic skins smashed but left on
• 1/2 inch fresh ginger, peeled and minced or (1/2 teaspoon ginger powder)
• 1/2 Large white onion
• 3 cups Vegetable broth
• 1 can Coconut Milk (13.5oz or so)
• 1 juiced Lime
• 3/4 teaspoon sea salt
• 1 teaspoon turmeric
• 1 pinch cayenne or habanero pepper for extra spice

1. Preheat oven to 425 degrees F/218 degrees C.
2. On a large sheet pan prepared with a silicone mat, parchment or foil, add the carrots and the onions. Drizzle the olive oil over the vegetables and the garam masala. Season with a grinding of fresh sea salt and ground black pepper. Rub the seasonings and oil into the vegetables and spread out. Add the garlic in with the vegetables at this point.
3. Roast for 30 to 35 minutes, turning halfway, until veggies are roasted and carrots are fork tender.
4. Remove from oven and remove the skins from the garlic.
5. In a large blender, add all the remaining ingredients with the vegetables. Ensure that the broth is very hot. If you're not using large blender (holds at least 6 cups) then do this in increments.
6. Using the soup setting on your blender, or a very powerful blend option, blend until creamy and smooth. My blender automatically blends for about 3 minutes continuously.
   
   
7. Taste and add salt and pepper to taste if necessary.
   
   
8. Top with garnish (parsley, chives, or dill work just fine) and a pinch of cayenne for a bit of heat.
   
   
9. Serve into bowls and enjoy!
   

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