Curry Carrot Ginger Soup

Ingredients

• 1 small onion – chopped
• 2 tbsp coconut oil
• 1 tsp ginger – grated
• 1 tsp Esmen’s Curry Powder
• 2 cloves garlic – crushed
• 5 – 6 carrots – peeled & chopped
• 2 cups vegetable broth
• 1 cup coconut milk
• Salt and pepper to taste
• 1 tsp Trader Joe’s 21 Seasoning Salute

Instructions:

1. Heat coconut oil in a saucepan over medium heat
2. Add Esmen’s Curry Powder, onion, ginger, garlic, salt, and pepper, then stir fry for about 5 minutes.
3. Add carrots and cook for another 2 minutes.
4. Then add vegetable broth and cook until carrots are soft over low heat.
5. Then remove from heat and blend the mixture in a blender.
6. Pour mixture from the blender back into the saucepan, add 1 cup coconut milk and Trader Joe’s 21 Seasoning Salute and cook on low heat for approximately 10 minutes.

Optional

Top with roasted curry chickpeas.  (Season chickpeas with coconut oil, Esmen’s Curry Powder, salt, pepper and all-purpose seasoning and roast in oven for 10 mins) 

Enjoy with toasted sourdough