Ingredients
- 3 cups diced carrots
- 1 cup vegetable stock
- ½ cup almond milk
- 3 tbsp chopped yellow onion
- 1 finely chopped green chili
- 1 tsp finely chopped ginger
- 1 tsp salt
- 1 tsp paprika
- ½ tsp black pepper
- ½ tsp olive oil
- ½ tsp turmeric powder
Method
- Roast diced carrots, with salt and pepper, in an oven at 400 degrees for 15 minutes
- Shift roasted carrots to a pot and place on medium heat
- Add vegetable stock, olive oil, onions, paprika, turmeric, slice green chili, and ginger
- Cover and allow to simmer for 10 minutes
- Use a hand blender to process slightly, or place half the soup in a food processor, blend, and return to the pot
- Add in almond milk, and cover again, allowing to simmer for an additional 5 minutes
- Remove from heat and enjoy on a rainy day, when you’re under the weather, or just when you feel like eating something bright and warming!
