Curried Carrot and Ginger Soup

Name: Curried Carrot and Ginger Soup
Total time: 70 min
Ingredients: Avocado oil; ½ yellow onion (thinly sliced); Kosher salt; 1 lb. carrots (peeled, trimmed, and cut into 1-inch pieces); 2 stalks celery (cut into 1 inch pieces); 3 cloves garlic (peeled and kept whole); 1½ inch piece ginger (peeled and roughly chopped into chunks); 1 teaspoon curry powder; ¼ teaspoon red pepper flakes (if you don’t like spicy, cut this amount in half or leave out completely); 3 cups chicken or vegetable stock; Coconut Cream (recipe below); Flax Crackers (recipe below); Green Herbs (for garnish); 1 13.5 oz. can coconut milk, unshaken/not mixed, cream from the top only, liquid kept for the flax crackers (room temperature); ¼ teaspoon ground cumin; Freshly ground black pepper; ¾ cup flax meal; ¼ cup hemp seeds; 3 tablespoons sunflower seeds (roughly chopped); ½ cup coconut water (leftover from the can of coconut milk used for the Coconut Cream); ½ teaspoon garlic powder; ½ teaspoon Herbes de Provence; ½ teaspoon ground cumin; 1 teaspoon Kosher salt

sachaservedwhat.com

Soup season has finally arrived! I'd love to kick it off with my Curried Carrot and Ginger Soup. She's delicious.

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Ingredients

Avocado oil
½ yellow onion (thinly sliced)
Kosher salt
1 lb. carrots (peeled, trimmed, and cut into 1-inch pieces)
2 stalks celery (cut into 1 inch pieces)
3 cloves garlic (peeled and kept whole)
1½ inch piece ginger (peeled and roughly chopped into chunks)
1 teaspoon curry powder
¼ teaspoon red pepper flakes (if you don’t like spicy, cut this amount in half or leave out completely)
3 cups chicken or vegetable stock
Coconut Cream (recipe below)
Flax Crackers (recipe below)
Green Herbs (for garnish)
1 13.5 oz. can coconut milk, unshaken/not mixed, cream from the top only, liquid kept for the flax crackers (room temperature)
¼ teaspoon ground cumin
Freshly ground black pepper
¾ cup flax meal
¼ cup hemp seeds
3 tablespoons sunflower seeds (roughly chopped)
½ cup coconut water (leftover from the can of coconut milk used for the Coconut Cream)
½ teaspoon garlic powder
½ teaspoon Herbes de Provence
½ teaspoon ground cumin
1 teaspoon Kosher salt