1 pound carrots, peeled and cut into 1-inch pieces
2 small red onions, quartered
2 tablespoons olive oil
1/2 teaspoon salt
1 teaspoon sugar
1-inch piece fresh ginger, peeled and roughly chopped
1-2 teaspoons red curry paste
2 cups vegetable stock
15-ounce can full-fat coconut milk
Juice of 1/2 lime
Toasted coconut flakes, optional
1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
2. In a medium mixing bowl, toss carrots, onions, oil, salt, and sugar. Spread vegetables evenly on the baking sheet and roast 30 to 40 minutes, stirring once halfway through, until browned and tender.
3. Transfer mixture to a food processor or blender and add ginger, 1 teaspoon curry paste, and stock. Blend until incorporated. Add coconut milk and blend until smooth. Taste for seasoning and add salt and additional curry paste if you like. Add lime juice and any additional liquid if you prefer thinner soup.
4. Spoon into bowls and serve garnished with cilantro and toasted coconut.
Nutrition score per serving: 171 calories, 9g fat, 10g carbs, 2g protein