one-pot roasted carrot soup

Instructions

1. Preheat oven to 400Fº (205Cº). You'll need an ovenproof sauté pan, or enamel cast iron pot (9.5inch/24cm or more for width, 2.5 inch/6cm or more for height).
2. Turn your stove on to medium-high, heat the pan for 1 minute. Melt 1 tbsp of coconut oil. After 1 minute when the oil is hot, add carrots, sauté about 5 minutes, until all the surface water on the carrots has evaporated. Put the pan in the oven, uncovered, and roast for 30 minutes.
3. After 30 minutes, turn the carrots around, seasoning with salt and pepper, and put the pan back to oven and roast another 20 minutes. Dice the onion while the carrots are roasting. After 20 minutes, the skin of the carrots should have shrunk quite a bit and browned. Take them out and put aside in a bowl. There are some brown bits in the pan left by the carrots and we want them since they are caramelizations from roasting the carrots and are full of flavor.
4. Melt half tbsp of coconut oil in the same pan, don't wash it. (Be careful with the hot pan handle! ) Sauté diced onion for about 5 minutes until they are browned too. Return the carrots, and deglaze the pan with 1.5 cup of cold water, you should hear the sizzling. Using a wooden spoon, scrape down all the brown bits from the bottom and the sides of the pan. Trust me, you want all these in the soup. When you finish doing this. Turn off the heat.
5. Add the 0.5 cup of cold water to the soup, and pour all the content to a blender. (If your pan look washed after you empty it, you did "the scraping brown bits" part right.) Depend on your blender, you may need to hold it down with a thick kitchen towel. Be careful of the hot steam. Blender until smooth. Top the soup with toasted coconut flakes, or anything you'd like. Serve warm or cold.