Instructions
Follow the steps and taste along the way.
Prepare the vegetables
Preheat the oven to 220 °C. Peel the carrots and cut them into pieces about 2 cm in size. Peel the onion and cut it into thick wedges. Peel and finely grate the ginger, and chop the garlic.
Roast the carrots and onion
Spread the carrots and onion on a baking sheet, drizzle with 12 ml olive oil, and sprinkle with 2 g salt. Toss to coat and roast for 25–28 minutes at 220 °C, until the carrots are tender and starting to turn golden at the edges.
Sauté the ginger and garlic until fragrant
Heat the remaining 8 ml olive oil in a pot over medium heat. Add the ginger and garlic and cook, stirring constantly, for 30–40 seconds; do not let them brown. Pour in the vegetable broth and add the roasted carrots and onion.
Blend and season
Bring the mixture to a gentle simmer and cook for 3 minutes. Remove from the heat, pour in the coconut milk, and blend with an immersion blender until completely smooth. Stir in the lime juice, remaining 2 g salt, and black pepper. Warm the sauce over low heat for another 1–2 minutes without letting it boil vigorously; serve warm.
