- 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
1.Preheat oven to 200 and melt Raw C Coconut Oil in a saucepan.
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!)
3.Roast carrots for 30 minutes or until soft and starting to caramelise.
4.In the meantime, add stock and sage leaves to the saucepan and bring to the boil.
5.Add roasted carrot and reduce heat to a simmer for around 10 minutes, seasoning to your taste.
6.Remove from heat and using a stick blender, blitz your soup while slowly adding coconut milk until you reach your desired creaminess.
7.Serve with a sprinkle of crushed nuts, a drizzle of Raw C Premium Liquid MCT Oil and some fresh herbs.
8.- TOP TIP! Experiment with spices and different vegies - carrot can be swapped for cauliflower or sweet potato for example