Ginger Carrot Soup

Carrots: form the bulk of this veggie heavy soup.

Ginger: adds warmth, sweetness and spice.

Onion & Garlic: adds freshness and depth of flavor.

Vegetable Broth: to make it velvety smooth.

Cinnamon: adds a little spice to it.

Bay Leaf: adds a sweet note.

Salt and Pepper: to taste.

Directions:

Cook the onions, ginger, and garlic in a large pot over medium high heat with avocado oil (or olive oil) for a few minutes. 

Add the carrots into the pot and cook for 10 minutes, while stirring often. 

Add the vegetable broth, bay leaf, cinnamon, and salt to the pot. Bring it to a boil, cover it, and then turn the heat down to low to let it simmer for 20-30 minutes. 

Blend the soup with an immersion blender or transfer it to a high powered blender. Blend for about 1 minute or until it’s pureed and smooth. 

Cook the shallots in a pot over medium high heat with avocado oil for about 1-2 minutes, stirring frequently. Then remove the crispy shallots onto a paper towel. 

Garnish with coconut cream, shallots, pine nuts, cilantro, and enjoy!