Roasted Carrot and Coconut Milk Soup
Ingredients
- 2 1/2 pounds carrots, peeled and cut into 1" pieces
- 1 1/2 onions, peeled and cut into wedges
- 3 tablespoons olive oil, divided
- 1 head of garlic
- 4 Roma tomatoes, sliced in half
- 6 cups chicken or vegetable stock
- 1 piece of ginger about 1" long, peeled and finely minced
- 2 limes, zest and juice
- 2 cups coconut milk (not lite!)
- salt and pepper to taste
- Greek yogurt to garnish (optional)
- lime wedges to garnish (optional)
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