Prep Time: 15 minutes I Total Time: 45 minutes | Serves: 4

Ingredients:

• 8 carrots, peeled and roughly chopped

• 2 small zucchini, peeled and roughly chopped

• 1 small onion, diced

• 1 apple, peeled and roughly chopped

• 2 tablespoons fresh ginger, minced

• 1 teaspoon turmeric

• Pinch of cinnamon

• 4 cups chicken or vegetable stock

• 1 cup coconut milk (optional)

• 1 tablespoon olive oil or other fat

• Sea salt and freshly ground pepper

Special Equipment:

• Immersion blender, Vitamix or other blender

Directions:

1. Add olive oil or other fat to a sauce pan placed, heat over medium high heat.

2. Add the ginger and the onion and cook until fragrant, about 4 minutes.

3. Add all the remaining vegetables, the apple, and the spices. Give everything a good stir, and cook until the carrots are soft.

4. Pour in the stock and bring to a boil, lower the heat and let everything simmer for 25 to 30 minutes.

5. Puree the soup using an immersion blender, or in batches using a blender.

6. Pour in the coconut milk, season to taste, and serve warm.