2lb Carrots, peeled and diced
1 ea Onion, diced
5 cloves of Garlic
¼ cup Coconut Oil, melted
½ tsp Asian Five Spice Powder
1 can Coconut Milk, full fat
2 cups Chicken Stock
1 tsp Red Curry Paste
1) Preheat oven to 425f
2) Toss the carrots, onions, garlic, coconut oil and five spice powder in a large bowl
3) Roast carrot mixture until browned, about 30-45 minutes
4) While carrots roast, combine coconut milk, chicken stock and curry paste in a pan and bring to a simmer
5) When carrots are done roasting, remove from the oven and add to the coconut milk on the stove
6) Using an immersion blender, or in batches in a counter-top blender, puree sauce until smooth
7) Serve as a soup or with Lamb Meatballs