Carrot Ginger Soup

Ingredients:

• 4 Tbsp vegan butter (I like Miyoko’s)

• About 8-10 medium-large carrots, cleaned and chopped (and peeled if you like, but I prefer not to)

• 1 onion, chopped

• 4 garlic cloves, minced

• 1.5 inches fresh ginger, minced

• 4 cups veggie broth (I like Imagine brand “No Chicken” broth)

• 1 veggie bouillon cube (I used 1 tsp Better Than Bouillon brand “No Chicken” paste)

• 2 Tbsp fresh thyme leaves

• Salt and pepper, to taste

• 1 can (15 oz) unsweetened coconut cream

Instructions:

1. Melt vegan butter in a large soup pot over medium heat.

2. Add carrots, onion, garlic, and ginger, and saute until onions are clear and carrots are soft.

3. Add veggie broth, bouillon, thyme, salt, and pepper and bring to a simmer.

4. Cook for about 30 min and then blend until smooth using an immersion blender (or carefully transfer to a stand mixer to blend).

5. Stir in coconut cream and taste. Adjust salt and pepper to your liking.

6. Enjoy!