Measurements

• 4 cups carrots
• 1 tablespoon fresh ginger
• 1 large onion
• 2 cloves garlic
• 2 tablespoons olive oil
• 4 cups vegetable broth
• Salt to taste
• Black pepper to taste
• 1 cup coconut milk
• Fresh cilantro for garnish

Preparation Method

• Preheat oven to 400°F (200°C).
• Toss carrots with 1 tablespoon olive oil, salt, and pepper.
• Spread carrots on a baking sheet and roast for 25 minutes.
• In a large pot, heat 1 tablespoon olive oil over medium heat.
• Add onions and garlic, sauté until onions are translucent.
• Stir in ginger and cook for 1 minute.
• Add roasted carrots and vegetable broth to the pot.
• Bring to a boil, then reduce heat and simmer for 15 minutes.
• Remove from heat and let cool slightly.
• Blend soup in batches until smooth.
• Return soup to the pot and stir in coconut milk.
• Heat gently until warmed through.
• Adjust seasoning with salt and pepper.
• Serve hot, garnished with fresh cilantro.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.