Creamy Carrot Ginger Soup

INGREDIENTS

  • 1 tablespoon olive oil

  • 1 yellow onion, diced

  • 1 tablespoon fresh ginger, minced

  • ½ teaspoon turmeric

  • ½ teaspoon cumin

  • 2 pounds carrots, peeled and coarsely chopped

  • 1 ½ cups vegetable broth

  • 1 ½ cups Mariani Unsweetened Walnutmilk

  • Salt and pepper, to taste

INSTRUCTIONS

  1. Heat the oil in a large saucepan over medium heat. Add the onion and ginger and sauté for 5-7 minutes, until translucent. Add the turmeric and cumin and sauté for another 1-2 minutes, until fragrant.

  2. Add the carrots, vegetable broth, and walnutmilk and bring to a simmer. Simmer for 15 minutes, until the carrots are soft and can easily be poked through with a fork. Remove from heat.

  3. Transfer the mixture to a blender and blend until smooth. Taste test and add salt and pepper as needed.

Kristen Holden