Roasted Carrot and FunGuy Mushroom Coconut Soup

Looking for a rich, creamy, but completely plant based soup that’s sure to warm through and through? The search is over with this roasted carrot FunGuy filled soup! 

Using the wonders of spices like cinnamon, clove, and curry powder, this soup will be sure to excite the tongue as it melds with the flavors of earthy but sweet roasted carrots and mushrooms.  Blending it together with coconut milk makes this soup smooth and lush without the addition of any dairy too!

We promise it’s an excellent FunGuy choice for a chilly day!

DIRECTIONS:

1. Preheat oven to 400F. 
2. Brush off any debris from the FunGuy mushrooms with a damp cloth. Pop out the stems using your thumb and place them in a large roasting dish along with ¾ of the mushroom caps. Trim the ends of the carrots, onion, and the root end of the head of garlic. Cut the carrots in half and the onion in quarters before adding them and the garlic to the roasting pan, reserving ¼ of the onion with the reserved mushroom caps. Crush the ginger root and add it to the pan. 
3. Drizzle 2 tablespoons of olive oil over the mushrooms, carrots, onion, and garlic in the pan. Sprinkle half of the curry and salt over the vegetables and place them in the oven to roast for 20 minutes, or until the carrots are tender and a fork can easily slide into them. Remove the pan from the oven. 
4. Heat 2 tablespoons of olive oil in a medium sized soup pot over medium high heat. Add the cloves and cinnamon sticks to the pot and let them cook, stirring frequently, for about 3 minutes or until fragrant. Transfer the carrots, mushrooms and stems, onion, and ginger to the pot. Squeeze the roasted garlic into the pan and discard the skin. 
5. Pour the water and coconut milk into the pot and stir well. Bring the pot up to a boil and allow it to cook about 10 minutes. 
6. While the soup comes to a boil, prepare the rest of the mushrooms and onion by thinly slicing both on a cutting board. Heat the rest of the olive oil in a saute pan over medium high heat and add the onion to the pan. Cook the onion 2 minutes then add the mushrooms to the pan in a single layer. Allow the onions and mushrooms to cook until they’ve browned and the onion has started to caramelize. Turn off the heat and cover to keep warm. 
7. Remove the cinnamon sticks, cloves, and ginger from the soup and blend the soup with an immersion blender, or transfer it to a food processor or other blender, and blend it until smooth and creamy. Taste and season with salt if necessary.
8. Transfer the mushrooms and onions to a plate lined with paper towels and blot the tops with another to remove excess oil. 
9. Ladle the soup into bowls and add the sauteed onion and mushrooms to each bowl along with fresh cilantro leaves if desired. Serve immediately! 

Have a Fun meal!