Coconut Carrot Soup

1: Preheat your oven to 400F.

2: On a parchment lined baking sheet, add the carrots, garlic, shallot, jalapeño, cilantro and toss in 1 tbsp olive oil and 1 tsp salt.

3: Roast for 35-40 minutes, until the carrots are fully cooked and crispy on the edges.

4: In a large bowl, add all the coconut bacon ingredients and roast in an oven set to 325F, for 10 minutes, checking constantly so it doesn’t burn.

5: Once fully cooked, add the entire baking sheet with the carrots and other ingredients into a blender.

6: Add a can of coconut milk, miso paste and blend until smooth.

7: Adjust the consistency with a few tbsps of water if needed.

8: Remove the coconut bacon once it’s golden brown and set aside to cool.

9: Ladle the soup into bowls, top with coconut bacon and cilantro, and enjoy!