Ingredients:
- 3 Tbsp olive oil
- 1 medium onion diced
- 5 cups peeled & sliced carrots
- 2 cloves garlic finely chopped
- 1 piece of thumb sized fresh ginger peeled and chopped finely
- 1 tsp of ground turmeric
- 1/2 tsp ground nutmeg
- Salt and pepper to taste
- 4 cups vegetable broth
- 1 canned coconut milk (save 2 tsp for topping at the end)
For garnish: fresh oregano, toasted pumpkin seeds, hemp hearts and 2 tsp of canned coconut milk.
Directions:
- Heat olive oil over medium heat in a large pot.
- Add in carrots, onion and cook until softened. Approx. 10 minutes.
- Add in garlic, ginger, turmeric, nutmeg, salt and pepper to taste. Mix well together.
- Turn up heat and add in the vegetable broth.
- Bring to a boil, then reduce heat and simmer for about 20 minutes.
- Remove from stove and add in one canned coconut milk (Approx. 8 ounces)
- Carefully add mixture to your Cuisinart Hurricane Pro 3.5 Peak HP Blender in batches to blend. Be careful with hot liquids when blending and let some steam escape.
- Serve in bowls and garnish with fresh oregano, toasted pumpkin seeds, sprinkle of hemp hearts and 2 tsp of leftover canned coconut milk.
- Serve warm and enjoy!
