roasted carrot coconut soup
roasted carrot coconut soup
it’s safe to assume that if it’s sunday and I am home, i’m taking things slowly. slow with my black coffee, slow to lay out maps and dreams for the week, and slow to take on any real task that you couldn’t attach ‘cozy’ to it’s description. I like to set the tone for my week this way; it gives me time to write down meal prep ideas, manifest small goals, time to read- a chapter, or for hours!, and time to lie in bed and sip little cups of red wine
ideally, whatever you make to eat on a slow sunday should be either 1) v intricate, time-consuming, and a giant labor of love, or 2) the easiest thing on earth with v few ingredients, but super delicious all the same. think avocado toast with scramble eggs or a baked sweet potato.
on this particular sunday, I happen to be in a hotel room tucked away in the mountains of southern utah. i’ve spent the last 2 days hiking, eating, drinking wine, reading, running - it’s basically been a long, drawn out slow sunday and I am verrrrrry relaxed. i’m taking the plane ride this afternoon as my opportunity to plan the week ahead, and coming home to a big batch of this roasted carrot coconut soup. the recipe is beyond simple, and is the most perfect, toasty, feels-decadent-but-isn’t bowl to cap off a slow sunday. it’s also the most ideal way to cap off hibernation week!
all in favor of slow sunday’s from here on out? k great, because I am here for it. taking any and all ideas on how to make slow sundays as delicious as possible, too.
roasted carrot coconut soup
makes 4 servings
prep time: 5 minutes
cook time: 45 minutes
1lb carrots, stem ends removed
1 onion, chopped into thick pieces
4 garlic cloves
1 1/2tsp sea salt
1tsp black pepper
1 can full fat coconut milk
3c chicken or vegetable stock
olive oil, for drizzling over vegetables
*optional toppings: pomegranate seeds, micro greens, sunflower seeds, a swish of oil.
preheat the oven to 400. on a prepared baking sheet, arrange carrots, onion, and garlic in an even layer. drizzle with olive oil, and roast for 45 minutes until the carrots begin to caramelize and the onions begin to char.
then, blend carrots, onion, and garlic with the remaining ingredients until smooth.