UMAMI Curried Maple Carrot Ginger Soup

1.5 lbs carrots
1 medium onion, rough chopped
2 ribs celery, rough chop
2 cloves of garlic, peeled
1 inch ginger piece, grated or chopped
UMAMI Curried Maple, 2-4 TBSP (+ more for finishing)
2 Tbsp extra virgin olive oil
2 C vegetable broth
salt & pepper
1 large can of coconut milk

makes about 6 cups

Heat oven to 375 F. Cut carrots into 1-2 inch pieces . Place in a bowl and toss with 2 Tbsp of UMAMI Curried Maple; transfer to greased foil lined sheet. Roast for 30 min or until pierced easily with a fork.

Roughly chop celery and onion, grate ginger; peel garlic.

Heat a large saucepan with a couple of TBSP of EVOO. Add vegetables and ginger/garlic, season with salt and pepper. Saute on medium low until vegetables are sat least partially cooked and they start to caramelize.

Add 2 cups of vegetable broth and simmer 10 minutes, until vegetables are softened.

When carrots are cooked, remove from oven and add to the rest of the vegetables in the broth; stir to combine.

Add coconut milk and stir together. If too thick, add more broth, coconut milk or water. When heated through, use an immersion blender to puree vegetables (or process in a blender/food processor).

Serve with a drizzle of UMAMI Curried Maple and roasted pumpkin seeds. (optional)

Variation:

Instead of carrots, roast a medium butternut squash, cut in a half with seeds removed (you could also peel and cut into chunks to roast). Drizzle with UMAMI and roast on a foil lined pan for 45 minutes or until pierced easily with a fork. When cool enough to handle, peel and add squash to soup mix and follow recipe as above. (you may want to omit ginger-personal preference)