- 2–3 pounds carrots
- 3 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 tablespoon fermented garlic, minced
- 1 tablespoon fresh ginger grated
- ½ teaspoon ground coriander
- ¼ teaspoon ground cumin
- 1/4 teaspoon ground turmeric
- 2 tablespoons miso
- 6 cups chicken broth
- 1 teaspoon lemon juice
- 1/4 cup coconut cream, full fat
- Freshly ground black pepper, to taste
- sea salt to taste
- Sriracha
- Sesame oil
- Preheat the oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper
- Peel the carrots and chop them into chunks.
- Place the carrots, onion, and garlic on the baking sheet in one layer. Add 2 tablespoons olive oil. Toss until the carrots are lightly coated in oil.
- Roast the carrots for about 45 minutes, tossing halfway through, until they’re caramelized on the edges, and fork tender.
- Once the carrots are almost done roasting, in a large Dutch oven or instant pot, sauté 1 tablespoon of olive oil, ginger, miso, coriander, turmeric, and cumin. Cook until fragrant while stirring constantly, about 30 seconds to 1 minute.
- Pour in the chicken broth, while scraping up any browned bits on the bottom with a wooden spoon.
- Add the roasted carrots to the pot when they are out of the oven. Bring the mixture to a boil over high heat then reduce the heat to a simmer.
- Cook for 15 minutes. (or pressure cook on low, for 5 minutes in an instant pot).
- Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes.
- Add the coconut cream and blend the soup until completely smooth with an immersion blender, or carefully transfer the hot soup to a blender, working in batches if necessary. (Only fill the blender halfway when working with hot liquids)
- Add the lemon juice, stir to combine, and taste test, adding salt and pepper to taste.
- Serve topped with sriracha and sesame oil.
