This soup is light, creamy and a little sweet in all the right kind of ways.
7 medium sized carrots
1 t minced ginger
1 T garlic
2 cups vegetable stock
1 can coconut milk
2 T olive oil
Start with steaming your diced carrots in a pot with 2 cups vegetable stock, 2 T olive oil, ginger and garlic. Cook until carrots are soft enough that a fork can easily move through them. Add your can of coconut milk and let simmer for another 10 minutes. Blend until smooth and season with salt to liking. For a thinner soup add more stock while blending.
Preheat oven to 375 degrees. Before trussing the chicken season generously with salt and pepper on the outside and inside of the bird. Make your marinade- Mix half a cup of greek yoghurt, coriander, cumin, paprika, garlic powder, garam masala, chili powder and juice of 1/2 lemon. whisk until smooth and the spices have blended evenly with the yoghurt. Coat the cavity and outside of the bird evenly. Truss your chicken and place in a roasting pan.
Cut garlic head in half and place on opposite sides of the board. Drizzle with olive oil and cook covered for 1 hour and uncovered for the last 1/2 hour. Serve w/ crispy potatoes or turmeric rice and mixed green salad.