Vegan carrot and ginger soup – Bursting with flavor…

What you will need:

• 2 kg carrots, chopped
• 1 large onion, chopped
• 1 teaspoon of salt
• 1 1/2 teaspoons turmeric
• 2 tablespoons fresh ginger, chopped
• 3 cups vegetable stock
• 1 can light coconut milk
• 2 tablespoons maple syrup
• Salt and pepper

How to make it:

1. Heat a large pot over medium heat. Add the olive oil and carrots, sautéing for 10 minutes or until the carrots are tender.
2. Add the onion and salt and sauté another 5-7 minutes, until the onions become translucent. Add the turmeric and ginger and cook for 1 minute. Add the vegetable stock, coconut milk and maple syrup.
3. Bring it to a simmer. Cook for 30 minutes to an hour (the longer you cook, the deeper the flavor will be).
4. Use a blender to puree the soup and cook for an additional 20 minutes.
5. To serve, season with salt and pepper, pour into a bowl and top with cilantro, chopped peanuts, coconut cream and red pepper flakes.

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