Serve: 4

Ingredients

• 1 medium red onion diced

• 4 garlic cloves, minced

• 1 inch ginger peeled and grated

• 1 pound of carrots

• 1 Large sweet potato peeled and chopped

• 3 cups low-sodium vegetable broth

• 1 cup full fat unsweetened coconut milk

• 2 tablespoons olive oil , avocado oil, coconut oil (optional)

• 1 1/2 teaspoon fresh thyme (or 1/2 tsp dried)

• 1/4 teaspoon cinnamon

• 1/2 teaspoon sea salt

• 1/4 teaspoon black pepper

Instructions

1. Add olive/avocado/ coconut oil to a pot on low medium heat. After a minute or so add t the chopped onion, once onions are translucent, add minced garlic, and chopped ginger.

2. After a minute or so add the peeled and chopped carrots, sweet potato, and veg broth. Simmer for 20 min or until the carrots and sweet potato are tender.

3. Let cool then transfer to a blender. Blend until smooth and creamy. Pour the blended soup back into the pot and stir in the coconut milk.

4. Let the soup cook a few more minutes until hot. Taste the soup and add more salt and pepper if needed. Garnish the soup with a drizzle of coconut milk, fresh thyme, pepitas, or a sprinkle of cayenne pepper. Enjoy!

Notes

• The vegetables can be sauteed in broth or water instead of oil if you prefer.