GARAM MASALA CARROT SOUP

INGREDIENTS

•  2 tbsp avocado oil (coconut or olive are fine!)
• 4 heaping cups peeled, then chopped carrots. About 1 inch pieces.
• 1.5 medium/ large yellow onions, chopped into 1 inch pieces 
• 2 tsp garam masala 
• 3/4 tsp sea salt 
• Few pinches cayenne 
• 1 can full fat coconut milk (light will work but soup is much better with full fat) 
• 1 1/4 cup water to start .

DIRECTIONS 

1. Preheat oven to 425. In a large bowl place your chopped carrots and onion. Add your oil, garam masala, salt, few pinches cayenne pepper (if you like spicy). Mix well.
2. Spread the mixture on a foil lined baking sheet (your largest), try to not clump. Roast for about 30 (stirring half way) minutes, or until fork tender
3. While this is cooking, heat a small pot over medium heat and add in your can coconut milk and 1 1/4 cup water. Bring to a low boil. Once ready pour into your blender.
4. When your carrots and onions are done, transfer them into your blender and blend! If you do not have a high powered blender, do in batches.
5. Once blended, taste and adjust seasonings (salt, pepper, cayenne, garam masala) or add water for a thinner consistency! Pour back into your pot to warm or serve out of blender!!