Gingered Carrot Soup Recipe | Regan Baroni

Ingredients

• 1/4 cup extra-virgin olive oil
• 1-1/2 pounds carrots, peeled and sliced
• 1 yellow onion, thinly sliced
• 2 tablespoons grated fresh ginger
• 4-1/2 cups vegetable broth
• 1/4 teaspoon nutmeg
• Salt and ground pepper
• 1/4 cup coconut milk for garnish
• <strong>Optional:</strong> Red Rock Cabbage migrogreens for garnish