Sometimes you get that feeling that you are starting to get sick. Maybe you have a stuffy nose or feeling extra tired lately. We all want soup when we are feeling sick, but this soup contains vitamin C, D, and natural immune boosters. Next time you are feeling under the weather, try to beat it early with my immune boosting carrot soup.

Ingredients

• 2 lbs carrots, rough chop
• 2 Tbsp olive oil, divided
• Salt and pepper to taste
• 1 medium onion, diced
• 4 garlic cloves
• 1 Tbsp fresh ginger, grated
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 4 cup vegetable broth low sodium
• 1 can light unsweetened coconut milk

Directions

• Preheat oven to 425 degrees and line large baking sheet with parchment paper.
• Place carrots on baking sheet. Drizzle with 1 Tbsp olive oil and season with salt and pepper. Toss to combine. Roast in oven until carrots start to carmelize and become fork tender, about 25-30 minutes, tossing halfway through.
• Meanwhile while carrots are roasting, heat the remaining 1 Tbsp olive oil in Dutch oven over medium heat. Add the onions and cook until soft and translucent, about 5-7 minutes.
• Add the garlic, ginger, coriander, and turmeric and cook until fragrant, about 30 seconds. Add the vegetable broth, bring to a simmer, and turn heat to low until carrots are done roasting in oven. Transfer the carrots to the pot and purée with immersion blender until desired consistency,
• Stir in the coconut milk.
• Serve topped with cilantro or croutons.