Creamy Rhubarb and Roasted Carrot Soup

An explosion of flavors perfectly balanced in a bowl of soup. I absolutely love soups with coconut milk because of the sweetness it adds, and rhubarb and carrots make a perfect team because they complement each other wonderfully.

For 3-4 servings of soup, you will need:

2 large carrots

2 rhubarb stalks (medium)

1 cup of canned coconut milk

3 cups of water

A pinch of cinnamon

1/2 teaspoon of turmeric

1/2 teaspoon of ground ginger

1 tablespoon of lime juice (if you don't have any, use lemon)

Salt and pepper to taste

Cut the carrot and rhubarb into pieces and spread them on a baking sheet. Sprinkle cinnamon, sunflower oil, salt, and pepper over the top.

Bake in the oven for 20 minutes at 180 degrees.

Separately, heat 3 cups of water with a little salt.

Remove the vegetables from the oven and pour them into the pot where the water was boiling. Leave to boil for another 5 minutes (check to see if the carrot is cooked).

Add the rest of the spices and use an immersion blender to puree the whole soup. Add the coconut milk at the end and leave for another 1-2 minutes.

The taste is interesting and different.

Enjoy!

## Source: Facebook (2020-06-03)

Rhubarb isn't just for dessert. In other countries, they only cook savory dishes with it.

Today I prepared a creamy rhubarb and carrot soup, just perfect for this nice weather.

Steps on the #Blog:

https://anamariagateste.blogspot.com/2020/06/supa-crema-de-rubarba-si-morcovi.html?m=1