- 2 pounds carrots, chopped
- 1 large onion, chopped
- 1 teaspoon salt
- 1 1/2 teaspoons turmeric
- 2 tablespoons fresh ginger, minced
- 3 cups vegetable stock
- 1 can light coconut milk
- 2 tablespoons maple syrup
- salt and pepper, to taste
Heat a large caste-iron pot over medium heat. Add in olive oil and carrots, sautéing for 10 minutes, or until the carrots are fork-tender.
Add in the onion and salt, and sauté an additional 5-7 minutes, until the onions are translucent. Stir in the turmeric and ginger and cook for 1 minute.
Add in the vegetable stock, coconut milk, and maple syrup. Boil, then turn heat to a simmer. Cook for 30 minutes to an hour (the longer you cook, the deeper the flavor will be).
Use an immersion blender to blend the soup. For a finer soup, strain the blended soup through a sieve or fine mesh strainer. Cook for an additional 30 minutes.
To serve, season to taste with salt and pepper, then ladle into bowls and top with cilantro, chopped peanuts, coconut cream, and red pepper flakes.