1 tbsp Extra Virgin Olive Oil
8 Carrot (chopped into 1-inch rounds)
1 Sweet Onion (chopped)
2 Garlic (cloves, minced)
1 tsp Cumin
1 tsp Turmeric
Sea Salt & Black Pepper (to taste)
3 cups Vegetable Broth
1 cup Unsweetened Almond Milk
1 Lemon (cut into wedges)
1 cup Baby Spinach (chopped)
1. In a large pot, heat olive oil over medium heat. Stir in onion, garlic, carrots, cumin and turmeric. Season with salt and pepper to taste. Sautee for about 10 minutes or until veggies start to brown.
2. Add in vegetable broth. Cover with lid and let simmer for 30 minutes.
3. After 30 minutes, pour in almond milk and stir well. Transfer soup to a blender to puree. Always be careful to leave a hole for the steam to escape or the lid will pop off while blending. Blend in batches and transfer back to pot. Taste and season with more sea salt and pepper if desired.
4. Ladle soup into bowls. Garnish with chopped spinach and drizzle with a squeeze of lemon wedge. Serve with a slice of bread (try this Grain-Free Flax Bread) for dipping and/or a mixed greens salad.