Carrot turmeric soup (vegan)

Gluten free, vegan, dairy free




  1. Heat the coconut oil on low to medium in a medium sized sauce pan then proceed to add the cinnamon stick, cloves, cumin seeds peppercorns, and bay leaf.
  2. Temper the whole spices with the bay leaf for 2-3 minutes until the aroma is released and seeds begin to crackle.
  3. Continue to temper the spices while adding the garlic and scallion.
  4. Sautee the garlic and scallion with the other ingredients for 1 minute while rotating the saucepan to prevent sticking or burning.
  5. Add the rest of the ingredients excluding the stock and coconut milk to the pan.
  6. Fold and cook the vegetables for 3-5 minutes until soft and tender. Then pour in the vegetable stock and stir.
  7. Allow to simmer for 2 minutes before pouring in the coconut milk.
  8. Carefully transfer the hot contents into a blender and puree into a thick soup consistency.
  9. Serve accordingly.