Roasted Carrot & Coconut Sauce

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