Simple Carrot Soup

I love soup! Even living in the heat of the tropics, I probably make soup once a week. There is something both comforting and nourishing in a simple, well made soup. This is another recipe that I tried out with our yoga teacher training group last year. Carrots have a natural sweetness that appeals to the palates of the whole family. I hope you enjoy!

 INGREDIENTS:

• 1 Tbsp olive oil

•  2 pounds carrots, peeled and cut into 1/2-inch pieces (2 pounds carrots yield ~ 6 cups)

•  1 medium onion, diced

•  3 stalks celery, cut into 1/2-inch pieces

•  4 cloves garlic, minced

•  1 tsp sea salt

•  1 tsp dried thyme

•  1/2 tsp red pepper flakes (plus more to taste)

•  3 cups vegetable broth

•  1 (14-oz.) can full-fat coconut milk (or pureed potatoes to add the effect of creaminess)

INSTRUCTIONS:

1. Heat olive oil in a heavy bottom pot.

2. Sauté onions and garlic until translucent.

3. Add carrots and celery and cook until just soft (add potatoes here if using instead of coconut milk).

4. Add vegetable broth and spices.

5. Simmer until ingredients are cooked well.

6. Using either a standing blender or immersion blender, puree the soup until smooth and without chunks.

7. Serve with homemade seed crackers or fresh sourdough bread.

You may also choose to freeze this soup and have it at the ready for those nights when you need just a little more time.