carrot soup and apple cornbread

I tried the most divine roasted carrot + coconut soup at a dinner party last month, and was inspired to try recreating it when I saw a beautiful bunch of carrots at the farmer’s market. I ended up roasting the carrots in coconut oil, then sauteeing onions and adding the carrots plus coconut milk and chicken broth, simmering until the liquids reduced. A few spins in the blender and I had a delicious fall soup to go along with a new cornbread recipe. Feet up, candles lit and Revenge on Sunday night TV … it’s a beautiful evening.

Recipes courtesy of Bon Appetit: Carrot and Coconut Soup (adapted) + Apple-Thyme Cornbread

apple thyme cornbread sauteeing onions roasted carrots

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