Simple Creamy Roasted Carrot Soup

1. Preheat oven to 400 degrees Fahrenheit.
2. Clean and peel carrots, if necessary. Cut them into 1-inch chunks and add to a large bowl. Add the olive oil, some salt and pepper and mix to coat the carrots.
3. Roast in the oven for approximately 25-35 minutes or until edges of the carrots have slightly browned.
4. In a large pot melt the coconut oil on low-medium heat.
5. Add the ginger, curry, coriander, cumin, paprika and Turmeric Tonic and let it simmer gently for a minute.
6. Add the diced onions, give it a stir and let the onions sauté for about 10 minutes. Add the celery and cook for another five minutes.
7. At this point, you can add the red lentils and brown rice. Make sure to rinse before adding.
8. Then add the water or stock and tamari. Bring it up to a boil, then reduce the heat to low-medium and simmer for 20 minutes.
9. Now, you can add in the roasted carrots and let the soup simmer for another 10 minutes.
10. Finally, add in the can of coconut milk and season with some salt and pepper if desired.
11. Turn off the heat and let the soup cool down till it’s warm or room temperature and then you can purée it in a blender.

Note: I garnished with a swirl of coconut cream, a drizzle of olive oil, cracked black pepper and some fresh cilantro.