Roasted Carrot Coconut Milk Soup
Ingredients
- 2-½ pounds Carrots, Peeled And Cut Into 3" Pieces
- 1-½ whole Onions, Peeled And Cut Into Wedges
- 4 whole Roma Tomatoes, Sliced In Half
- 3 Tablespoons Olive Oil, Divided
- 1 head Garlic
- 6 cups Chicken Or Vegetable Stock
- 1 piece (1 Inch Size) Ginger, Peeled And Grated
- 2 Limes, Zested
- 3 ounces, fluid Lime Juice
- 2 cups Coconut Milk
- 8 whole Lime Wedges, For Garnish (optional)
- 1 whole Greek Yogurt To Garnish (optional)
- Salt And Pepper, to taste
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