1 onion, chopped
1/4 c coconut aminos
2 cloves garlic, chopped
2 t turmeric
1 t curry powder
t curry powder
2 celery stalks and leaves, chopped
10 carrots, sliced
4 c coconut milk
1/4 c nutritional yeast
Heat onion in large pot over medium heat about 1 minute.
Add aminos, garlic, turmeric, curry powder and cumin, stirring til spices are fragrant.
Stir in celery, carrots and nutritional yeast then add coconut milk and bring to boil.
Lower heat, cover and simmer about 20 minutes.
Transfer soup in batches to blender and blend on low, til smooth.
Top with pepper and pumpkin seeds.
Gluten Free and More