- 9 organic carrots
- 2 Tbsp extra virgin coconut oil
- 2 clove of garlic finely chopped
- 1/2 onion finely chopped
- 1 organic vegetable stock cube dissolved in 350ml of boiling water
- 1/2 can of organic coconut milk (about 250ml)
- 1-2 inch slice of fresh ginger
- Juice of one lime
- Black pepper and sea salt
- Garnish with micro greens and toasted coconut
Directions:
- Pre heat oven to 180 degrees.
- Peel carrots and chop into chunks and place on a lined baking tray.
- Drizzle over 1-2 tbsp of melted coconut oil and rub the pieces with your hands. Sprinkle with sea salt and add some cracked black pepper.
- Place in the oven and bake for 30-35 minutes.
- Add 1 Tbsp coconut oil to a pot on a med-low heat, add your chopped garlic and onion and sauté until soften.
- Add in your roasted carrots, fresh ginger and sauté for an extra few minutes.
- Add in your vegetable stock, coconut milk and lime juice. Bring to a quick boil then reduce heat and simmer on a low heat for about 10-15 minutes.
- Transfer to a blender and process until smooth. If too thick add some more filtered water or coconut milk. Add sea salt and black pepper to taste.
- Pour into a bowl and top with micro greens, toasted coconut and a swirl of coconut milk (you can also add some cracked black pepper)