An anti-inflammatory nutritional powerhouse, if you will. High in antioxidants and immune boosting, perfect for the fall/winter season.

Carrots for beta-carotene.
Ginger for an immunity boost.
Full fat coconut milk to make it creamy + nutritional benefits.

Serve on it’s own as a light meal, or as a starter for any meal! V, GF, DF

Ingredients:
1 tbsp ish of olive oil
1 medium yellow onion
3 cloves garlic, minced
2 tbsp fresh ginger, minced
1 tsp cumin
1 tsp coriander
Approx 7 large carrots
3 c vegetable stock
1 c canned full fat coconut milk
Salt and pepper to taste

Method:
Chop onion and garlic, peel and chop carrots and ginger, gather the cumin, coriander, broth and coconut milk.
Heat olive oil in a large pot over medium heat. Saute onion and garlic for 3-4 minutes until fragrant and soft, add salt and pepper while cooking.
Next, add the ginger and carrot along with the cumin and coriander, and another pinch of salt and pepper, cook for 1-2 minutes, stirring constantly. Add a splash of broth here if needed.
Add the coconut milk along with the broth and let simmer for about 20 minutes or until the carrots are fork tender and cooked through.
Remove the soup from the heat, spoon soup into blender and blend until smooth and creamy. Season and serve.
Top with pumpkin seeds and or pine nuts, a drizzle of olive oil, could even top with a little coconut yogurt or more coconut milk, or cilantro and lime – whatever your heart desires!

Enjoy my loves!

Alanna x