Leftovers never seem as appetizing as a freshly made dish. I love reviving my roasted carrots by turning it into a luscious soup. This silky, creamy and vibrantly colored soup only uses five ingredients, just blend and devour.
1 lb roasted carrots
1 cup vegetable stock
1 cup unsweetened coconut milk
1 1-inch thick knob of fresh ginger
1 tbsp smoked sweet paprika
(salt and pepper to taste)
Place all the ingredients and blend until pureed. Serve warm or cold.