Moroccan Spiced Roasted Carrot And Coconut Soup With Sriracha

• Moroccan spice rub
• 4 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon chili powder
• 1 teaspoon sweet paprika
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cayenne
• 1/8 teaspoon ground cloves
• Carrot Coconut Soup
• 1/2 cup butter, divided
• 1.5 pounds baby carrots
• 2 onions, diced
• 13.5 ounces coconut milk (1 can)
• 2 cups chicken broth (can use vegetable broth to keep it vegetarian)
• 2 tablespoons sriracha

1. Preheat oven to 375 degrees F.
2. Toss the carrots with 1/4 cup of melted butter and 2/3 of the Moroccan spice blend.
3. Put the carrots on a sheet tray or in a roasting pan and roast in the oven for 45-55 minutes. Halfway through, toss the carrots to prevent burning.
4. While the carrots are roasting, caramelize the diced onion in a stock pot or dutch oven with the remaining 1/4 cup of butter. The onions caramelize for as long as the carrots are in the oven. You are aiming for a deep, rich color.
5. Once the carrots are roasted, take them out of the oven and put them into the pot with the onions. Stir to incorporate.
6. Add the coconut milk, broth, and sriracha, and simmer gently for 10-15 minutes.
7. Either using an immersion blender or normal blender, blend the soup. When done with an immersion blender, there is a bit more grittiness to the soup. The normal blender really makes it smooth and creamy.

spice rub, ground cumin, ground coriander, chili powder, sweet paprika, ground cinnamon, ground allspice, ground ginger, ground cayenne, ground cloves, carrot, butter, baby carrots, onions, coconut milk, chicken broth, sriracha

Taken from food52.com/recipes/39493-moroccan-spiced-roasted-carrot-and-coconut-soup-with-sriracha (may not work)