Ingredients

The following ingredients have 4 Servings
  • 2 tbsp avocado oil (or olive oil)
  • 1 medium onion (diced)
  • 3 cloves garlic (minced)
  • 3 tablespoons ginger (minced or finely diced)
  • 2 pounds carrots (peeled and chopped)
  • 4 cups vegetable broth
  • 1 bay leaf
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • Optional toppings: coconut cream, crispy shallots, toasted pine nuts and cilantro

Instruction

  • Heat the oil over medium-high heat in a large pot. Add the onions and cook for 1 to 2 minutes or until translucent.
  • Add the ginger and garlic to the pot and stir for another minute.
  • Place the chopped carrots in the pot and stir to combine. Cook for 10 minutes, stirring often.
  • Add the broth, bay leaf, cinnamon and salt to the pot. Bring to a boil, then cover and turn the heat to low for a gentle simmer. Cook for 20-30 minutes or until the carrots are soft when pierced with a fork.
  • Turn off the heat and remove the bay leaf. Blend the soup with an immersion blender or transfer the soup to a high-powered blender. Blend the soup until it's pureed and smooth.
  • Divide each portion of soup into a bowl. If you'd like, swirl one tablespoon of coconut cream on top and garnish with crispy shallots, toasted pine nuts, and cilantro.