Creamy Carrot & Ginger Soup

Ingredients:
1 medium onion
4 cloves garlic Roughly
4-5 medium carrots
1 tsp fresh thyme
Salt and pepper (optional)
3-4 medium potatoes
1 inch ginger
1/2 turmeric
2 tbsp maple syrup
1 can coconut milk

Directions:
Chop onion and garlic and add to soup pot. (I use water to sautée my veggies but you can use oil if preferred)

Once onion begins to soften, chop and add carrots in. Grate ginger and turmeric then once carrots start softening, add In both, followed by the fresh thyme. Adding more water if sticking and stirring

Next add in chopped potatoes and roughly 1 cup water. Cover and let simmer for 10-15 minutes. Stirring occasionally.

Then stir in coconut milk and maple syrup and cover again allowing potatoes to fully cook.

In this time you can add nuts to a dry frying pan to toast (optional) I used pumpkin seeds and raw sunflower seeds.

Once potatoes are soft, use a emersion blender to purée the soup. Top with toasted nuts and salt and pepper if desired and enjoy!