INGREDIENTS
- 2-3 large organic carrots, chopped small
- 1 tbsp organic virgin coconut oil
- 1 organic red onion, chopped
- 1 tsp fresh ginger, minced
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp cinnamon
- 1 3/4 cup organic vegetable broth
- 1 14 ounce can coconut milk
- Himalayan sea salt, to taste
DIRECTIONS
1. In a soup pot heat coconut oil of medium, add onions and satay until translucent (2-5 minutes). Add the carrots, ginger, spices and stir until fragrant. Add vegetable broth and simmer for 20- 25 minutes, until carrots are soft.2. Allow to cool slightly, and then puree in blender, working in batches if needed.
3. Return to heat and stir in coconut milk until well combined. Add salt to taste
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