Spicy Vegan Carrot Soup

• 1 Tbsp cold pressed extra virgin olive oil
• 2 large organic red onions chopped – about 2 cups
• 1 kg organic carrots sliced
• 4 cloves fresh garlic chopped finely
• 1/2 tsp Celtic sea salt
• 1/2 tsp of ground coriander
• 1/2 tsp ground cumin
• 1/8 tsp hot chilli powder
• 4 cups strong vegetable broth or more
• 1/2 cup coconut cream or more to taste
• fresh chopped coriander and parsley for garnishing

1. In a large saucepan heat the oil, garlic, onions, carrots and Celtic sea salt, and gently stir for about 5 minutes.
2. Add the spices and stir for another 5 minutes letting the flavours infuse.
3. Cover with stock and bring to the boil.
4. Simmer gently for about 45 minutes or until the carrot is cooked through.
5. Puree soup in your blender (I like to use Vitamix), return to the pot and stir in the coconut cream.
6. Garnish with fresh coriander and parsley.

Serve with gluten free garlic croutons, gluten free crusty bread or a grain ball. YUM!

Recipe adapted from a Lorenz Books title ‘Healing Foods for Special Diets’