1tablespoonoil(coconut oil or any other mild tasting oil suitable for roasting) - see recipe notes for oil-free option
400mls | 1can coconut milk
960mls | 4cupswater(around 1000 mls)
salt & pepper
Preheat oven to 400°F
Peel the carrots. Chop into large (about an inch long) chunks.
Peel and chop the onion into chunks about the same size as the carrot
Cut the ginger into 2 to 3 pieces. Don't worry about peeling it.
Place all the vegetables (including the ginger) into a shallow oven proof pan, coat with oil and cook until tender. Mine too about 50 minutes. Check them by prodding with a fork.
Remove the vegetables from the oven.
Now blitz the vegetables with the liquid in a blender .
You will probably need to do this in 2 or 3 batches. Use the coconut milk in the first batch, then in the subsequent batches use the water. Just as much as you need to puree the vegetables.
Once everything is smooth and creamy pour into a pan , add any remaining water and season to taste. I used 3 teaspoons of salt and 1 teaspoon of pepper but everyones tastes vary so add as much or as little as you need.
Warm through gently in the pan and serve.
Leftovers keep well in the fridge for up to a week and can also be frozen.To make this recipe oil-free, coat the vegetables with a few tablespoons of aquafaba (liquid from a can of chickpeas) instead of oil. Be sure to roast them on baking parchment or a Silpat though to stop them from sticking.