Paleo Caramelized Carrot Soup

Paleo Caramelized Carrot Soup features caramelized, roasted carrots and spices to add natural sweetness and flavor to on of your favorite winter-time comfort foods.

Ingredient

• 4 cups of Peeled Carrots
• 1 Clove Garlic, Minced
• 1 Shallot, Minced
• 1 Rib Celery, Minced
• 1/3 Cup Ginger, Minced
• 1/2 Teaspoon Cumin Seeds
• 1/4 Teaspoon Coriander Seeds
• 1/4 Teaspoon Ground Tumeric
• 1/2 Teaspoon Cayenne
• 2 Tablespoon Kasandrinos Extra Virgin Olive Oil 
• 1 Teaspoon Orange Juice
• 250 ml Coconut Milk
• 750 ML Vegetable Stalk
• 2 Tablespoon Sea Salt
• Crushed Almonds for Garnish
• Fresh Ground Pepper

Directions:

1. Preheat oven to 375 degrees.
2. Place carrots on a Baking Sheet, drizzled in one Tablespoon of Olive Oil and 1 Tablespoon of Sea Salt.
3. Bake Carrots for 25 minutes, or until thoroughly cooked, brown, and caramelized.
4. In a large saucepan, saute Garlic, Shallots, Ginger, and Celery on medium heat for 5 minutes in Olive Oil.
5. Add vegetable broth and bring to a boil.
6. Once the carrots are thoroughly cooked, slice them and put them into the saucepan.
7. Add remaining ingredients, except for the crushed almonds and ground pepper.
8. Process in a food blender to smoothen the soup.
9. Top with almonds, fresh ground pepper and serve.