2 carrots washed, peeled, and sliced
3 yellow onions, sliced
4 cloves garlic, peeled
4 olive oil
2 sea salt
2 ground coriander
1 ground fennel
1 ground cumin
1/2 ground black pepper
1 1/2 quarts vegetable broth
2 coconut oil
1 (13.6-ounce) can coconut milk
Savory spicy granola, to garnish
Preheat the oven to 400°F. Line two baking pans with parchment paper.
Place the sliced carrots, onions, and garlic on the pans. Drizzle with olive oil, then sprinkle with salt, coriander, fennel, cumin, and pepper. Toss to evenly coat. Roast for 45 minutes, flipping the vegetables twice during roasting, until the carrots and onions are caramelized and browned on the edges.
In two batches, transfer the roasted vegetables to a blender or food processor with 1 tablespoon coconut oil and 2 cups broth per batch to puree, blend until pureed to your desired consistency. Add a bit more broth if you prefer a very smooth soup.
Pour into a medium pot and add in additional broth and coconut milk.
Bring to a simmer, taste, and season with additional salt and pepper as needed. Serve with savory spicy granola on top.
Chef’s Note: The soup is vegan, gluten free, full of healthy fats, easy, and delicious—a great way to up the veggies in your weekly meals. I like my soup quite rustic, so I leave it thick, and hearty and not completely smooth.