CREAMY VEGAN GINGER AND CARROT SOUP

A mildly spiced and naturally sweet soup that is healing for the gut and sure to add warmth on cold days.

Serves 6

INGREDIENTS:

• 16 ounces of carrots, peeled and chopped (can use frozen)

• 1/2 cup chopped green onion

• 3 tbsp chopped fresh ginger

• 1 tbsp garlic infused olive oil

• 2 cups of hot water

• 2 cups unsweetened cashew milk

• 2 tbsp liquid coconut aminos or tamari

• 4 tbsp unsweetened toasted coconut flakes

• 2 tbsp sesame seeds

• 1/4 cup hemp seeds

• 1/2 tsp sea salt

• 1/4 tsp turmeric

• 1/4 tsp paprika

• 1/2 tsp pumpkin pie spice

• 1/8 tsp cumin

• 1 stick cinnamon

• Pinch of saffron, optional

DIRECTIONS:

1. In a large sauce pot, add olive oil and green onions. Let cook over medium heat until fragrant, about 3 minutes, stirring occasionally.

2. Add a 16 ounce bag of frozen carrots and chopped ginger to the pot. Let cook for about 10 minutes, or until carrots have begun to soften, stirring occasionally to avoid burning.

3. While the carrots cook, measure 2 cups of hot water from the tap. It doesn't need to be boiling. If using the saffron, add a pinch and let it steep and bloom like a tea, for 3-4 minutes.

4. When carrots are starting to soften, add the remaining spices, salt, and water. Bring to a boil and then reduce the heat to a simmer over low heat. Cook the carrots until fork tender, about 30-40 minutes.

5. Remove the cinnamon stick from the pot. Add the cashew milk, coconut aminos, coconut flakes, hemp seeds, and sesame seeds. Stir everything to combine.

6. Using a stick immersion blender (or blender/food processor), puree the soup until it is thick and creamy. If you feel the soup is too creamy for you liking, feel free to add additional water or cashew milk to reach the consistency you like.

7. **PLEASE NOTE: If you are using the blender, please be very careful blending hot liquids. Be sure to cover the lid with a tea towel and start on the lowest speed to avoid explosion of hot liquid and protect you from the heat of the steam.

8. Serve soup hot with a sprinkle of black sesame seeds, pumpkin seeds, yogurt, or a drizzle of balsamic vinegar. This soup is great paired with a salad or with a scoop of collagen peptides for an extra boost of satiety.