Carrot, Ginger, Turmeric Soup

1 tbsp extra virgin olive oil

1 medium-large onion (diced)

2 large garlic cloves (minced)

2 pounds of carrots (chopped)

2" piece fresh ginger (finely grated)

2” piece of fresh turmeric root (finely grated)

1 tbsp soy sauce or tamari

6 cups of vegetable broth

½ tsp salt, to taste

⅛-¼ tsp ground black pepper, to taste

1 ¼ cups canned full fat coconut milk

Juice of 1/2-1 lemon

Heat the olive oil in a large soup pot. Add the onions and garlic and cook 3-5 minutes until translucent. Add the carrots, ginger, turmeric, and soy sauce, and cook for 3-5 minutes, stirring frequently
Add the vegetable broth, salt, and pepper. Cover and cook over medium-high heat, until the carrots are very tender, about 30 minutes (time may vary depending on the size of the carrots)
Add the coconut milk and lemon, blend with either an immersion blender or a blender until desired consistency.
Can be served with balsamic, more coconut milk, pumpkin seeds, pomegranate seeds, a side of sourdough bread, or anything else you fancy!

Recipe adapted from Lauren Caris Cooks