Ingredients

2 tbsp olive oil

1 large onion, chopped

2-3 carrots, chopped

1 tsp cumin

1 can diced tomatoes with italian spices

2 1/2 cups vegetable stock

1 can coconut milk

1 1/2 tbsp ginger

S & P to taste

Preparation

  1. Heat oil in large soup pot at medium heat (5-6). Add onion and cook until slightly browned
  2. Add carrots, cook for 3 minutes and add cumin. Cook another 2 minutes.
  3. Add canned tomatoes and vegetable stock. Cook and stir occasionally for 20 minutes, allowing to simmer or until carrots are tender.
  4. Add coconut milk and ginger and cook 2-3 minutes more. Add S & P to taste & Serve Hot!

Serve with Grilled Cheese croutons on top & drizzle of basil oil