Anti-Inflammatory Carrot and Sweet Potato Soup

This soup has ginger and turmeric, both warming and anti-inflammatory spices! Makes 4-6 soup bowls.

3 Tbsp Extra-virgin Olive Oil

1 shallot, chopped

1 inch piece fresh gingerroot, peeled and diced

4 large carrots, peeled and diced

3 celery sticks, diced

4 small sweet potatoes, peeled and diced

1 can full fat coconut milk

500 ml of warmed up vegetable stock (or you can use water as the spices here are good for some depth)

2 tsp ground turmeric

1 tsp ground cumin

a pinch of freshly grated nutmeg

a pinch of freshly ground pepper

1/2 tsp sea salt

1. Heat olive oil in a large soup pot over low heat. Cook the shallot, ginger, carrots, celery, and sweet potatoes for 15 minutes under tender.

2. Add the stock and bring to a boil. Reduce the heat, cover the pot, and simmer for 30 minutes or until all the vegetables are cooked. At the end stir in the turmeric, cumin, nutmeg, and salt and pepper

3. Using a hand blender or food processor blend the soup until thick and smooth. You can always thin out with more coconut milk or stock or water to your desired consistency!

If I have pumpkin seeds around I will roast them and sprinkle them on top!