I know that this photo probably looks like an appealing soup but this is absolutely not at all what I intended for it to look like. Like, at all. I didn’t have a squeeze bottle or a piping bag to garnish with the coconut milk so I put it in a cheap baggie and cut the corner and when I squeezed it, it popped out in a bunch of directions so I started waving it around and it was all over the counter and the sink and this is what was left in the soup. I apologize if you’re one of those people that stops breathing while you’re reading a run-on sentence but at the same time you need to realize that it’s not my problem and why are you letting a blogger affect your breathing anyway we’re all adults here.
In other news, Roll up the Rim started today in Canada and I started my rolling season off by throwing it away without checking if I won. Fuck me, right? If you don’t know what I’m talking about, basically in Canada… every February we start to unroll our toques as the glaciers melt as a sign that Spring is coming soon… If the Canadian rolls it too quickly, it will die of hypothermia.
In other important influential news, this soup is good hot, but if you eat it cold it actually tastes more like dessert than lunch. Up to you!
6-7 organic carrots, peeled and chopped
2 green apples, peeled and chopped
3 garlic cloves, minced
1 can coconut milk
2 cups chicken broth
1/2 tsp chili flakes
1/2 tsp Herbamare Zesty (or Sea Salt)
2 tbsp freshly chopped basil
1 tbsp unrefined coconut oil
1 tbsp pure olive oil
Preheat oven to 375F. Place carrots, apples and garlic in a large roasting pan and cover with olive oil and coconut oil and chilli flakes and choice of salt. Roast for about 30 minutes or until carrots are soft. You can add coconut milk, broth and basil to the pan if you are using an emersion blender, or combine remaining ingredients in a regular blender. Serve at desired temperature!