8 large carrots, cleaned and cut into 1/2 inch thick rounds
2 teaspoons curry powder
1/4 teaspoon ginger powder
1/2 teaspoon turmeric powder
1/8 teaspoon red pepper flakes
1 cup purified water
2 cups vegetable broth
3 tablespoons cashew or almond butter
1/2 cup unsweetened, full fat coconut milk
Pink Himalayan Salt and Pepper to taste
In a large saucepan or soup pot set over medium heat, melt the coconut oil. Add the onion, sauteeing it for four minutes or until it becomes soft and translucent. Add the carrots, curry powder, ginger powder, turmeric powder and chili flakes and water, and let the mixture cook, stirring it constantly for another minute.
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