Creamy Carrot Soup (or Puree) with Sautéed Mushrooms

Ingredients

3 large Carrots, Chopped

1 medium Japanese Sweet Potato, Chopped

1 Blood Orange, Peeled

1 Cup Coconut Milk

1/2 Tbsp Ground Ginger

1 Tbsp Turmeric

Salt and Black Pepper to taste

5 Cloves Garlic, Minced

1 Onion, sliced

1 Cup Mushrooms

Shredded Cheddar

Directions

1. Mince garlic cloves and add to a pot on medium heat with 1tbsp of oil.

2. Slice up an onion and add 1/2 to the pot. Cook until translucent then add chopped carrots and sweet potato to the pot. Squeeze the juice of one blood orange (you can also use a regular orange if you'd like).

3. Add 3-4 cups of water and bring to a boil.

4. Once the carrots and potato have softened, add in the coconut milk, ground ginger, turmeric, salt and pepper.

5. Turn down the heat and let it cook down for 5-8 minutes.

6. Stir the contents of the pot to evenly combine all the flavors and transfer to a blender.

7. Blend until smooth.

8. Pour the soup into a serving bowl.

9. In a separate pan, saute onions and mushrooms in 1tbsp of oil. Be sure to add the following spices: salt and pepper, paprika, cumin, caraway seeds and oregano (all to your taste).

10. Spoon the sautéed mushrooms on top of the soup along with some shredded cheddar and enjoy. Optional: Finish with a sprinkle of hemp seeds just for fun.
    

Note: When I originally tested the recipe I did not add enough liquid so mine came out more like a puree (as seen in the pictures) lol, so definitely add the amount of water recommended above. Also, for an even more dynamic flavor profile, consider using a broth of choice instead of water (veg, chicken, beef or bone).

This delectable carrot soup is perfect for these final days of winter. Enjoy and let me know if you try it out <3