Carrot Ginger Soup

In a large pot over low-medium heat, add the olive oil, diced onion, ginger, garlic and cook for 3-5 minutes until fragrant and translucent. Add the carrots and vegetable broth, bring it up to a boil, then down to a simmer and let it cook for 25 minutes. Stir in the coconut milk and blend everything together with either an immersion blender or in a blender in batches. Season with salt to taste and top with extra coconut milk, cilantro, and chopped nuts.