½teaspoonpepper(freshly-cracked, or ground), (or more, to taste), divided
1white onion(medium), sliced
⅓teaspoonnutmeg(freshly-grated)
2quartervegetable broth
1canof coconut milk[16 ounces]
1tablespoon of currry powder
1tablespoonof ginger powder
Sprigs of cilantroto garnish
Instructions
Step 1: Prepare
Heat the oven to 300 ºF [150 ºC].If the carrots are small scrub and wash them clean with a vegetable brush. If they are not, peel them and cut them into strips.
Step 2: Roast carrots
Place the carrots on a baking pan. Drizzle with a tablespoon of oil, a pinch of salt, and a pinch of pepper.Bake the carrots for 15-20 minutes, or until they are tender.
Step 3: Cook onions
In the meantime, heat the remaining oil in a pan.Add the onions and cook over very low heat, stirring frequently until the onions turn translucent.
Step 4: Boil
Mix the onions, nutmeg, carrots, stock, coconut milk, curry powder, and gingerpowder in the blender vase. Blend until they are dissolved completely.Pour into a pot or large saucepan. Boil over medium heat until it has reduced to ¾ of the original volume. Season with salt and pepper to taste, remove from the heat and serve garnished with cilantro leaves.
Cook's notes
The color of the soup will depend on the carrots you use, if you can find them, buy them in an assortment of colors and your soup will have a more vibrant color. Small carrots will cook in less time, so keep an eye out for those.