Carrot and Ginger Soup

Ingredients:

2 tablespoons of avocado or olive oil
1 onion, chopped
3 cloves of garlic, chopped
3 tablespoons of ginger, chopped
1 kg carrots, peeled and cut
4 cups of vegetable broth
1 bay leaf
1 teaspoon of cinnamon
1 teaspoon of salt
Optional toppings: coconut cream, shallots (aka shallots) toasted pine nuts, cilantro

Directions:

1. Heat the oil in a large pot over medium-high heat. Add the onions and cook for 1-2 minutes (or until the onion is translucent).
2. Add ginger and garlic. Stir for another minute.
3. Add the chopped carrots and mix. Cook for 10 minutes, stirring often.
4. Add broth, bay leaf, cinnamon and salt. Bring to a boil, then cover the pot and reduce the heat to low. Cook for 20-30 minutes (or until the carrots are completely soft).
5. Turn off the heat and remove the bay leaf. Puree the soup with a blender (blender) until a thick homogeneous mass.
6. Pour the prepared soup into bowls. We recommend seasoning it with coconut cream, crispy shallots, pine nuts and coriander. Delicious!
Yield: 4 servings
Recipe: downshiftology.com