Roasted Carrot-Coconut Soup

(this recipe is from a cooking blog, but I can't remember which one)

1 lb. carrots, peeled and cut into 1-inch pieces
2 small red onions, quartered
2 Tbsp. olive oil
1/2 tsp. salt
1 tsp. sugar
1-inch ginger, peeled and roughly chopped
1 to 2 tsp. Thai red curry paste
2 cups veggie stock
1 15 oz. can coconut milk (full fat)
1/2 lime
cilantro (optional)
toasted coconut flakes (optional)

Preheat oven to 425F.

In a medium mixing bowl, toss carrot and onion with oil, sugar, and salt.  Spread the veggies evenly on a parchment-lined baking sheet.  Roast in the oven for 30-40 minutes, until browned and tender, stirring once halfway through.

Transfer the veggies to a food processor or blender along with the ginger, 1 tsp. curry paste, and the stock.  Blend until incorporated.

Add coconut milk and blend until smooth.  Taste for seasoning and add salt and additional curry paste if you like spice.  Add lime juice and any additional liquid if you prefer your soup thinner in texture.  Spoon into bowls and serve with cilantro or toasted coconut for garnish.

(So simple and tasty.  I used the food processor, but think a blender would have given a better consistency.  Also, I just mixed the cilantro right into the soup at the end.  I think this soup benefits from a day or two of having the flavors blend.)