Vegan Carrot Soup

Ingredients

3 tablespoon Extra virgin olive oil

2 large white Spanish onions, diced

4 cloves garlic, finely diced

6 large carrots, washed and sliced (do not peel the carrot as this is where the nutrients are most concentrated)

8 new potatoes, washed and quartered

3 cups vegetable broth

3 teaspoons grated fresh ginger

2 teaspoon curry powder

Sea salt and pepper to taste

¼ cup cilantro chopped (for garnish)

2 tablespoons organic whole butter

Preparation

• Heat the olive oil in a large soup pot over medium heat.
• Add onion and garlic, and cook remembering to stir often until onion is translucent.
• Add carrots and potatoes, and cook for just a few minutes to allow the carrots to sweat out some of their juices.
•  Pour the vegetable broth into the pot, and season with ginger, curry powder, pepper and salt.
• Bring to a boil, then reduce heat to low and simmer for 15 to 20 minutes, or until carrots are tender.
• Allow to cool off then puree soup in small batches using a blender or food processor.
• Heat a large soup pot then add the butter and the blended mixture and bring to hot or around 10 minutes.
•   Serve.