Ingredients
Units
Scale
- 3 lbs peeled carrots, chunked
- 1/2 cup honey, divided
- 2 tbsp water
- 2 tbsp olive oil
- 2 medium onions, diced
- 2 ribs of celery, diced
- 1 clove garlic, minced
- 2 cinnamon sticks
- 2 bay leaves
- 1/2 tsp dried ginger
- 1/2 tsp ground coriander
- 2 tbsp fresh grated ginger
- 4 cups chicken stock
- 1 1/2 cups coconut milk
- sour cream for garnish
Instructions
- Preheat oven to 400
- Line a baking sheet with parchment paper, toss the carrots in 1/4 cup of the honey and the water, place on baking sheet and roast for 45 minutes, turning occasionally.
- Heat the olive oil in a heavy bottomed soup pot.
- Add the onions, celery and garlic and saute for 5 minutes.
- Add the cinnamon sticks, bay leaves, dried ginger, coriander, and grated ginger, saute until the spices are fragrant.
- Add the carrots, pan drippings and remining 1/4 cup of honey, stir well, add the broth and bring to a boil.
- Reduce to a simmer and cook for 20 minutes.
- Puree the soup and return to the pan, add the coconut milk and heat through.
- Garnish with a dollop of sour cream for serving.
- Category: Soup