Warm and heavily spiced, this soup is the perfect recipe for the first chilly days of fall. It’s healthy, comforting, and with enough heat from the ginger and chilis to really give it some kick. Roasted carrot slices and fresh cilantro top off the pureed soup to give it some satisfying texture and the brightness of fresh herbs.  

4 cups carrots, peeled, chopped – plus 3 carrots sliced
1 small onion, chopped
5 garlic cloves, chopped
1 1.5 inch piece ginger, peeled, finely grated
1 tsp chili flakes (We LOVE Aleppo Chili but whatever you have is fine!)
1 tsp ras el hangout (a Moroccan spice blend) + pinch extra for sliced carrots
extra-virgin olive oil
Sea salt 
1 cup unsweetened coconut milk
1 cup water or vegetable broth
Chopped cilantro leaves (for serving)

Herbal Actions:

Ginger: With over 700 individual compounds in a piece of ginger, this root is extremely high in antioxidants, an excellent digestive aid and has been used for centuries to address inflammation.

Carrots: This common vegetable has far greater benefits than a simple side dish. The ancient Greeks wrote about the medicinal properties of carrots and their ability to aid digestion, remineralize the body, and provide a rich source of potassium. 

Cilantro: An excellent spice for flavoring with a long history of use as an antioxidant and digestive aid.

Preheat oven to 425 F

Line a large sheet pan with a piece of parchment or a silpat mat. Lay sliced carrots on sheetpan and drizzle with olive oil. Gentle toss to coat and lay carrot slices flat. Sprinkle with light coat of ras el hanout, salt, and pepper. Roast in oven for 15 min while preparing soup. 

Add a heavy splash of oil to a large pot over medium heat. Add onion and saute for about 3 minutes or until just starting to become translucent. Add in garlic, carrot, ginger, salt, chili flakes, and ras el hanout spice blend. Saute an additional 8-10 minutes or until carrots start to build a little more color. Add water and coconut milk and bring to a gentle boil. Remove roasted carrots from oven if you haven’t already and set aside.

Once carrots in soup are cooked through and tender, turn off heat. Puree soup in batches in a blender or in the pot with an immersion blender. 

Serve soup topped with roasted carrot slices, cilantro, and a drizzle of extra virgin olive oil.