Ingredients
- 1 Tbsp Raw C Organic Coconut Oil
- 450g carrots, peeled and thinly sliced
- 1.5 cups vegetable stock
- 5 fresh sage leaves
- 1/2 cup full fat coconut milk
- Crushed nuts and fresh herbs for garnish
Method
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1.Preheat oven to 200 and melt Raw C Coconut Oil in a saucepan.
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2.Lay carrot out on a lined baking tray. Drizzle coconut oil over the top and mix well with your hands to ensure a good coating. Add salt and pepper if you like (we also love us some paprika or chilli flakes!)
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3.Roast carrots for 30 minutes or until soft and starting to caramelise.
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4.In the meantime, add stock and sage leaves to the saucepan and bring to the boil.
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5.Add roasted carrot and reduce heat to a simmer for around 10 minutes, seasoning to your taste.
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6.Remove from heat and using a stick blender, blitz your soup while slowly adding coconut milk until you reach your desired creaminess.
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7.Serve with a sprinkle of crushed nuts, a drizzle of Raw C Premium Liquid MCT Oil and some fresh herbs.
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8.- TOP TIP! Experiment with spices and different vegies - carrot can be swapped for cauliflower or sweet potato for example
