Roasted Carrot and Ginger Soup

Leftovers never seem as appetizing as a freshly made dish. I love reviving my roasted carrots by turning it into a luscious soup. This silky, creamy and vibrantly colored soup only uses five ingredients, just blend and devour.

Roasted Carrot and Ginger Soup

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• Author: Roni Proter

Ingredients

Units USM Scale 1x2x3x

• 1 lb roasted carrots
• 1 cup vegetable stock
• 1 cup unsweetened coconut milk
• 1 1-inch thick knob of fresh ginger
• 1 tbsp smoked sweet paprika
• (salt and pepper to taste)

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Instructions

Place all the ingredients and blend until pureed. Serve warm or cold.