This Roasted Carrot Soup is a flavor-packed recipe that's easy to make and perfect for spring ... or any time of year!
Preheat oven to 425 degrees.
Place carrots and onions on a large baking sheet. Drizzle with 1 1/2 tablespoons olive oil, then season with salt and pepper. Mix well.
Roast carrots for 20 minutes. Use a spatula to stir veggies, then roast for 15 to 20 minutes more, or until fork tender and lightly browned. Set aside.
When roasted veggies are done cooking, heat 2 teaspoons olive oil in a large pot over medium heat.
Add garlic, ginger, garam masala, and cayenne to pot. Cook, stirring constantly, for about 1 minute.
Mix in roasted veggies and vegetable broth; bring to a boil.
Remove pot from heat and puree soup until totally smooth using a stick blender (or regular blender).
Return soup to heat; stir in coconut milk and lemon juice.
Serve soup hot, sprinkled with cilantro. Enjoy!
This soup is on the thick side. You can thin it out by adding extra broth or coconut milk, if desired.