Turmeric Carrot Soup

Looking for an easy, delicious, and VEGAN soup to make when you're in a hurry? Look no further.

INGREDIENTS:

• 1 tablespoon coconut oil or olive oil
• ½ a white onion
• 2 tablespoons of chopped and peeled ginger root
• 4 garlic cloves, roughly chopped
• 2 cups veggie broth
• 2 cups Nuthatch Golden Turmeric Oat milk
• 1 lb chopped carrots
• ½ teaspoon salt
• ¾ – 1 can of coconut milk
• 1 teaspoon yellow curry powder
• 1 teaspoon maple syrup
• Pinch or two cayenne, to taste (optional)

DIRECTIONS:

1. Peel and chop onion, ginger and garlic.
2. Peel and chop the carrots into ½ inch rings.
3. Heat oil in a large pot, over medium heat.
4. Add onions and ginger and sauté until golden, about 3-4 minutes.
5. Add garlic and continue cooking, stirring about 2 minutes.
6. Add veggie stock, carrots, and salt.
7. Bring to a boil, cover, turn heat down and simmer until carrots are tender, 15-20 minutes.
8. Pour into blender until very smooth and velvety.
9. Place the soup back in a pot, over low heat and add coconut milk, curry, and maple.
10. Add turmeric and cayenne (optional).
11. Top with cilantro.