Submitted by: Sharon Bruce
Prep Time: 5 Minutes
Cook Time: 30 Minutes
Infused with lots of grated fresh ginger and a hint of garlic, this creamy soup is the perfect start to a winter lunch or dinner.
1 Heat oil in large heavy saucepan over medium-high heat. Add onion, garlic and 1/4 cup minced ginger and saute until onion is translucent, about 8 min. Add the 4 cups of broth and 2 tsp of Better than bouillon and the 4 cups of sliced and peeled carrots. Cover and simmer until carrots are tender, about 30 min.
2 Working in batches, puree mixture in blender or processor. Return soup to saucepan over low heat. Mix the almond milk and cumin in. Season soup with salt and pepper to taste. Enjoy!