I’m calling this a winter harvest soup because it’s winter and someone harvested the ingredients from a local greenhouse which I then purchased from the farmers market. Mostly just needed a cool name to justify why it turned out brown.
5 purple carrots, peeled and chopped
3 purple garlic cloves, peeled and chopped
1 red onion, peeled and chopped
1 can full fat coconut milk
2 cups chicken broth
1 tbsp fresh chopped basil
1 tbsp unrefined coconut oil
1 tsp sea salt
Preheat oven to 375F. In a large roasting pan, cover carrots, garlic and onion in coconut oil and sea salt. Roast for 30 minutes or until carrots are soft (will depend on how large the carrot chunks are).
When vegetables are fully cooked, in a blender, combine vegetables with broth, coconut milk and basil. Garnish with coconut milk. Optional, fry some cashew chunks and garlic slices in coconut oil and salt for garnish.