Carrot Ginger Soup

Ingredients

• 1 tablespoon olive oil
• 1 1/2 cup red onion, diced
• 4 tablespoons fresh ginger, peeled & minced
• 4 cloves garlic, minced
• 6 cups water + vegetable bouillon
• 2 13 ounce cans coconut milk
• 32 ounces baby carrots, chopped
• 3 teaspoons curry powder
• 2 teaspoons chili powder
• 1 1/2 teaspoons black pepper, ground
• 1 teaspoon Himalayan salt

Directions

1. In a medium pot, heat olive oil and add in onions, garlic and ginger. Cook until onions are semi-translucent.

2. Add in water, vegetable bouillon, curry powder, chili powder, black pepper and salt.Bring to a boil.

3. Add in carrots and let simmer until carrots are soft.

4. Turn heat off, pour in coconut milk and stir until thoroughly combined.

5. Let cool a bit and then pour contents into blender and blend until creamy smooth. Enjoy!