Vegan Roasted Carrot and Coconut Soup

cookinglight.com

Rob Raines

1 ¼ pounds carrots, roughly chopped (about 3 ½ cups)

1 tablespoon olive oil, divided

½ teaspoon plus ⅛ tsp. kosher salt, divided

2 cups chopped yellow onion

2 tablespoons red curry paste

2 teaspoons grated peeled fresh ginger

1 teaspoon crushed red pepper

1 (15-oz.) can unsalted cannellini beans, drained

3 cups unsalted vegetable stock

1 (15-oz.) can light coconut milk

3 tablespoons fresh lime juice

½ teaspoon black pepper

1 cup chopped fresh cilantro

2 ripe avocados, thinly sliced

1 cup cooked lentils

Directions at cookinglight.com

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