Curried Carrot Soup With Toasted Seeds

This vegan and dairy-free carrot soup with curried spices and ginger is so flavorful and fresh! Sprinkle with toasted quinoa and pumpkin seeds for a pop of flavor.

1 lb carrots, peeled and sliced into chunks
3 cups vegetable broth
½ cup coconut milk
2 tbsp olive oil
1 large shallot, sliced
2 garlic cloves, fresh, minced for better flavor
2 tbsp ginger, fresh, minced for better flavor
2 tsp curry powder
2 tsp fresh lemon juice
sea salt, to taste

Toasted Seeds (Garnish):
¼ cup quinoa
¼ cup raw pumpkin seeds
½ tsp ground cumin
½ tsp chili powder
½ tsp sea salt

View the full recipe at Ribas With Love →