Roasted Carrot Curry Soup (Print Version)

# Ingredients:

→ Veggies & Seasonings

01 - 5 garlic cloves, leave unpeeled
02 - ½ teaspoon cayenne for a kick
03 - 1 spoonful of cumin
04 - 1 large yellow or red onion, sliced up
05 - 5 full cups of chopped carrots
06 - About 2 inches of ginger sliced after peeling
07 - A tablespoon of salt for flavor

→ Liquids

08 - A 15-ounce can of coconut milk
09 - 6 cups of broth made with veggies
10 - 1 lemon juiced
11 - Rice vinegar or your go-to vinegar, just 1 tablespoon
12 - 2 tablespoons of soy sauce

→ Serving Add-Ons

13 - Optional: A couple of cups of rice noodles, already cooked
14 - Spring onion slices for topping, if you want

# Instructions:

01 - Fire up your oven to 450°F. Toss some oil or line a baking tray with parchment. Spread out the carrots, garlic, onion, and ginger.
02 - Toss over some cumin, cayenne, and salt on the veggies.
03 - Pop them in the oven for 25 minutes until browned and soft.
04 - Warm a big pot over medium-low heat with the coconut milk and broth. Once roasted, squeeze the soft garlic out and throw all roasted veggies in. Add vinegar, soy sauce, and lemon juice, then blend until smooth. Add the optional cooked noodles and chopped spring onions if desired, then enjoy.

# Notes:

01 - This comforting curried soup is great for chilly autumn days and is a delicious solution to an overabundance of carrots from the garden.
02 - Mix in the noodles right before serving to avoid soggy, overcooked pasta.
03 - Roasting the carrots and onions adds a deeper sweetness, making the extra step worth it.