3 lb carrots, peeled
2 tablespoons avocado oil
Salt and pepper
4 garlic cloves, chopped
1 tsp grated fresh ginger
5 1/2 cups vegetable broth, divided
1 tsp ground coriander
1 tsp allspice
1 1/2 cup full fat coconut milk
Granola for garnish
Preheat the oven to 425 degrees.
Arrange the carrots on a large lightly-oiled baking sheet. Season the carrots lightly with salt and pepper and drizzle generously with olive oil.
Roast for 45 minutes, turn over midway through. When carrots are fork tender and nicely caramelized, remove them from the oven and set aside.
Once cool enough to touch, cut the carrots into chunks and place them in a large food processor with the garlic, ginger, and 3 cups of the broth and puree until the mixture is smooth.
Transfer the carrot puree into a large pot.
Add the remaining broth, coconut milk, corridor, and allspice. Place the pot on medium heat and make sure the soup doesn’t boil.
Turn the heat to medium-low and mix in the coconut milk.
Once heated, remove from stove and top with granola and enjoy!