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spiced carrot + coconut milk soup

vegan or vegetarian, gluten-free, sugar-free, soy-free makes 4-6 servings
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Servings: 6
Course: main dish
Cuisine: gluten-free, soup, soy-free, sugar-free, vegan, vegetarian
Ingredients Method Notes

Ingredients
  

  • 1/2 onion diced
  • 2 cloves garlic minced
  • 1 tbsp ghee or coconut oil
  • 1/4 tsp cumin
  • 1/4 tsp turmeric
  • 1/8 tsp coriander
  • sea salt to taste
  • 1 lb carrots approx 3-4 cups peeled & chopped
  • 1 tbsp sage fresh & chopped
  • 2 cups veggie stock low sodium
  • 1/2 can coconut milk

Method
 

  1. ​Warm ghee/coconut oil in large saucepan on medium heat.
  2. ​Add chopped onion, garlic & spices (except sage). Stir until fragrant, 3-5 min.
  3. ​Add carrots, sea salt, sage. Saute until soft, 5-8 min. ​Add veggie stock & coconut milk. Bring to boil, then simmer for 25-35 min.
  4. ​Use immersion blender to desired consistency or let cool & transfer in batches to blender.​

Notes

Serving Suggestions

Serve ​with​ 1/4 cup adzuki beans & fresh sorrel.​
Swirl in 1 tbsp tahini to top for creaminess.​
Serve ​with ​toasted ​Free Bread Inc. MOXY bread, if desired.