ROASTED CARROTS AND COCONUT SOUP ENJOY DAN:

           ROASTED CARROT AND COCONUT SOUP by CHEF DAN:

Serves 6

INGREDIENTS:

5 carrots roughly chopped

1 tablespoon olive oil

1/2-teaspoon sea salt divided

1 onion chopped

2 teaspoons EACH red curry paste and fresh grated ginger

1-(15 Oz) can cannellini beans

3 cups vegetables stock

1/2-teaspoons black pepper

1 (19 Oz) can Mae Ploy coconut milk

3 tablespoon lime juice

2 avocados thinly sliced

1 cup cooked lentils

DIRECTIONS: (PREHEAT OVEN TO 450 F)

1.   Toss together carrots, 1-1/2- teaspoons oil and 1/2-teaspoons salt.

2.   On prepared baking sheet, roast the carrots, for about 20 minutes.

3.   Stirring occasionally.

4.   In a skillet heat 1-1/2-teaspoons oil and when sizzling.

5.   Add onion and sauté for 7 minutes, stirring often.

6.   Add curry paste, ginger, sauté for 1 minute, stirring constantly.

7.   Add cooked carrots, cannellini beans, and next 3 ingredients and salt.

8.   Bring to a boil reduce heat and simmer for about 7 minutes.

9.   Pour mixture into a blender, process until smooth about 1 minute.

10  Stir in lime juice, and black pepper.

11  Top with avocados slices and cooked lentils.

  ENJOY DAN:                                                    SHARE LIFE LOVE AND FOOD!!