Carrot, Coconut Milk & Turmeric Soup

What You'll Need:

4 medium carrots - chopped
1 medium white onion - thinly sliced
5 gloves of garlic - minced
1 can of coconut milk
4 cups of vegetable stock
1 tbsp of coconut oil
1 tbsp of fresh grated ginger
1 tbsp of turmeric
1 tbsp of ground cumin seeds
1/2 tbsp of ground coriander seeds
1 tsp of cinnamon
Sea salt and ground pepper to taste
 

Directions:

1. In a large pot, heat up the coconut oil.

2. Add the onions and garlic at a medium heat stirring frequently so the garlic doesn't burn or stick to the bottom of the pot, add more oil if needed.

3.After 4-5 minutes, mix in the turmeric, ground cumin seeds, ground coriander seeds and cinnamon. Stir thoroughly.

4.Add the vegetable stock and carrots and cover for 10-15 minutes or until the carrots are cooked.

5. Pour the contents (hot -- be careful!) into a vitamix or food processor with the coconut milk and blend until the consistency is smooth.

6. Place back into the pot and cook at a medium heat for 10 minutes. Add sea salt, ground pepper or cayenne pepper if you want a kick!