Roasted Carrot and Ginger Soup

From the garden

• 2 lb carrots, peeled and cut into 1-inch chunks
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 tbsp fresh cilantro, chopped (optional)

From the pantry

• 2 tbsp fresh ginger, grated
• 4 cups vegetable stock
• 1 can coconut milk — reserve a few spoonfuls for swirling
• 3 tbsp olive oil — divided
• 1 lime — juice only
• salt — to taste
• black pepper

1. Heat the oven to 425°F. Toss the carrots with 2 tablespoons of the olive oil and a good pinch of salt on a sheet pan and roast 25–30 minutes, turning once, until browned at the edges and tender — the caramelization is most of the soup's flavor.
2. Meanwhile, warm the remaining oil in a soup pot over medium heat and cook the onion until soft, 5–6 minutes, adding the ginger and garlic for the last minute until fragrant.
3. Add the roasted carrots and the stock, scraping any browned bits from the sheet pan into the pot, and simmer 10 minutes so the flavors merge.
4. Blend until completely silky, in batches in a blender or with an immersion blender, adding a splash of water if it's thicker than heavy cream.
5. Stir in the coconut milk, warm through without boiling, and season with the lime juice, salt, and pepper — the lime should make the sweetness snap into focus. Serve with a swirl of coconut milk and the cilantro.