Coconut-Infused Roasted Carrot Soup

Preheat your oven to 200°C (390°F). Chop 500g of carrots into small pieces, approximately 1 inch (2.5 cm) in size. Place them in a roasting dish with 2 teaspoons of olive oil and 1/2 teaspoon of salt.

Roast the carrots for approximately 35 minutes, or until they are tender. Remove from the oven and set aside.

Add 1 teaspoon of olive oil to a saucepan. Chop 1 medium brown onion into half moons and add them to the oil along with 1 clove of minced garlic. Cook until the onion is translucent.

Add the roasted carrots to the onion mixture, followed by 1/4 teaspoon dried coriander, 1/2 teaspoon cumin, and 2 1/2 cups of vegetable stock.

Use an immersion blender or a countertop blender to blend the mixture until it reaches a smooth consistency.

Stir in 1 cup of coconut milk to the soup and adjust the seasoning with sea salt and black pepper. Serve the soup in bowls, garnished with finely chopped spring onions or chives.