Roasted Carrot Coconut Soup

6 - large carrots, diced
1 - small onion, chopped
1 - clove garlic, minced
1 t fresh ginger, grated
1 - stic, fresh lemongrass (tough outer layers removed), chopped
1/2 t garam masala
1/2 t ground coriander seeds
2 T oil
1 C vegetable stock
1 - can coconut milk (14 oz.)
1 T lime juice
1/4 C fresh cilantro, chopped
1/2 t salt
1/4 t ground black pepper

Preheat oven to 400º F. In a medium baking dish, combine the carrots, onion, garlic, ginger, lemongrass, garam masala, coriander, and oil until well coated. Bake for 35-40 minutes, or until carrots are tender.

Just before vegetables are done, in a medium soup pot, bring the stock to a boil. Reduce heat, add the roasted vegetables, and simmer for 2-3 minutes. Add the coconut milk.

With a blender or food processor, blend half or all of the soup until smooth. Return to pot and stir in the lime juice, cilantro, salt, and pepper. Reheat and serve.

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