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Another vegan, gluten-free soup with a similar base as my coconut cream of mushroom soup. I made this to have as a side with grilled portobello slices over cauliflower rice. Adjust the red curry paste and cayenne to suit your spice preference!

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Spicy Carrot Soup

Ingredients: 

• 2 lbs chopped carrots
• 4 cups mushroom broth
• 1 cup chopped green onion
• 4 cloves chopped garlic
• 2 cups (1 can) coconut milk
• 2 cups water
• 2 cups hemp hearts
• zest of 2 lemons
• 1 inch cube fresh ginger, grated
• 1/4 cup red palm oil
• sprig each parsley, sage, rosemary & thyme
• 3 bay leaves
• 2 cinnamon sticks
• 1/2 tbsp roasted ground coriander*
• 1/2 tbsp cayenne*
• 1 tbsp turmeric*
• 2 tbsp red curry paste*
• salt & pepper*

*adjust to taste

Directions:

1. Combine all ingredients together into a slow cooker.
2. Cook on low for 4 hours. Don't open the slow cooker to stir until the soup is done; if it is opened, add 30 minutes cook time.
3. Remove bay leaves and cinnamon sticks from soup.
4. Transfer to a food processor or blend with an immersion blender, adding water if needed.