Roasted veggies go a long way toward making the flavor of this simple soup so complex and layered. Leaving the garlic skin on during roasting helps it soften and sweeten. While the toppings are optional, don’t skip the hot honey and extra coconut milk; they are transformative.
By Jeanne Allgood Gaisford
SERVES 6
2 pounds carrots, cut into ½-inch slices
1 large onion, chopped
4–6 cloves unpeeled garlic
2–3 tablespoons olive oil
3–4 cups vegetable broth
1 tablespoon fresh minced ginger
½ cup coconut milk plus more for garnish
1 tablespoon fresh orange juice
Drizzle of hot honey
Handful of chopped cilantro (optional)
¼ cup chopped cashews (optional)
Preheat sheet pan in the oven to 425°F. Combine carrots, onion, and garlic in a large bowl and drizzle with olive oil. Toss until all the veggies are coated. Season with salt and pepper. Place on the hot sheet pan and roast for 35–45 minutes, stirring midway through, until the carrots are fork tender. Remove from the oven and peel the roasted garlic cloves.
Add roasted vegetables, 3 cups of vegetable broth, ginger, coconut milk, and orange juice in the container of a high-powered blender; blend until smooth. If the soup is too thick, add more vegetable broth until it reaches desired consistency. Season with salt and pepper.
Ladle soup into bowls and garnish with a drizzle of coconut milk, a swirl of hot honey, a sprinkling of cilantro, and several chopped cashews. Serve warm.
