Carrot ‘Honey’ Soup - Christina Cooks

Ingredients

• Extra virgin olive oil
• ½ red onion, diced
• Sea salt
• ¼ teaspoon ground coriander
• ¼ teaspoon ground cumin
• ¼ teaspoon paprika
• Generous pinch chili powder
• 2 ½ cups diced carrots
• 3 cups spring or filtered water
• 1 cup unsweetened organic almond or soy milk
• 2-3 tablespoons brown rice syrup