With Autumn coming along soups will keep you warm and your soul alive.
1 can coconut milk
1 tsbp turmeric
1 tbsp tomato paste
2 garlic cloves
In a pot sauté garlic, minced ginger, and onions for 5 min until they start to brown.
Add the tomato paste, turmeric. Then slowly add a cup of coconut milk.
Add the carrots and vegetable broth. Put the lid on and cook until carrots are tender.
Blend it all. Add salt and pepper to taste.
You can serve it with some cashew-parmesan on top, or with coconut cream and some toasted bread.