Carrot Soup 😸🥕

Recipe:

▢ 24 oz carrots, peeled, sliced
▢ 8 oz swede (Rutabaga), diced
▢ 2 Tbsp olive oil
▢ 1 tsp salt & black pepper
▢ 1 tsp cayenne pepper
▢ 1/2 tsp turmeric
▢ 2 tsp ground cumin
▢ 2 tsp paprika
▢ 1 tsp coriander
▢ 1 large sweet onion, quartered
▢ 8-10 garlic cloves
▢ 3 cm fresh ginger, peeled & minced
▢ 2 cups red lentils, cooked
▢ 45 oz organic vegetable stock
▢ 15 oz coconut milk
▢ Crotons, fresh sage & sour cream, for serving

1. Preheat oven to 400F.

2. In a bowl, add carrots, swede, spices, and olive oil. Toss to evenly coat veggies with seasoning.

3. Add to a baking tray. Also add quartered onion and garlic cloves. Bake for 25-30 minutes or until veggies are soft.

4. Add everything from baking tray to a blender, ginger, red lentils, vegetable stock, and coconut milk.

5. Blend until smooth. Pour into bowls. Serve hot with sour cream, crotons, and sage.