What’s Up Doc? (6/18/11)

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Roasted Carrot Coconut Soup

• 6 cups carrots, peeled and cut into large chunks
• 2 Tablespoons olive oil
• 4 cups vegetable stock
• 2 chipotle peppers, canned in adobo, chopped
• salt and pepper to taste
• 1 15-oz can coconut milk

Preheat an oven to 425F. Line a large baking sheet with parchment paper and arrange the carrots in a single layer on the sheet. Drizzle the carrots with the oil and roast them, stirring occasionally, for 25 to 30 minutes.

Place the carrots, stock, chipotles and a sprinkle of salt and pepper into a medium-size saucepan and bring to a simmer over medium heat. Reduce the heat to low and continue simmering the soup for 5 minutes.

Remove the soup from the heat and transfer to a food processor or blender and puree, in batches, until the soup is completely smooth. Place soup back in pot, and over medium heat add coconut milk and heat until a gentle boil. Serve.