Scary Lady Sarah’s Vegan Carrot Ginger Soup Recipe

1 Tbsp coconut oil
1 medium yellow onion chopped
1 clove garlic minced
3 tsp chopped & peeled fresh ginger
1 lb carrots sliced
1 tsp ground coriander seeds
2 Tbsp nutritional yeast flakes
32 oz vegetable stock
1 14 oz can of coconut milk
1/2 tsp salt (and more to taste)

• In a frying pan, melt the coconut oil over medium heat. Then add onion and garlic, and sauté until fragrant.
• In a large pot, bring vegetable stock to a boil. (You can use ready made stock or make your own with water/vegetable bouillon cubes or the “Better Than Bouillon” product.)
• Once stock is boiling, reduce heat to medium and add onion, garlic, ginger, coriander, and carrots. Cook until carrots are soft (check at 15 minutes).
• Either pour contents into a blender and blend on high until smooth (one minute) or use an immersion blender directly in the pot to do the same.
• Add all of the coconut milk, nutritional yeast flakes, and salt and mix thoroughly.
• Serve hot, either as is or topped with a garnish of roasted onion or garlic or a spiral of coconut milk.