Curried Carrot and Ginger Soup - Sacha Served What

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