INGREDIENTS:
2 pounds carrots, peeled and diced thin
2 tablespoons of olive oil
Sea salt and black pepper to taste
1 tbsp coconut oil
1 sweet onion, diced
4 garlic cloves, minced
1 tbsp chopped fresh ginger
3 cups of vegetable broth (can use chicken)
1 lime, juiced
14 oz. coconut milk
2 scallions, thinly sliced for topping

DIRECTIONS:
Preheat oven to 425 F

Place carrots on baking sheet and toss with olive oil. Sprinkle on salt and pepper. Roast for 20-25 min until caramelized.

Heat coconut oil in stock pot. Stir in onions, garlic, and ginger with a pinch of salt and pepper. Cook for 5-6 min until onions soften.

Add baked carrots and stock to the pot. Bring to a boil, then reduce to a simmer for 10 min.

Transfer to blender, and blend until pureed. Pour back into pot and add lime juice and coconut milk. Stir until warm throughout.

Serve, Add salt, pepper, and scallions.