Ingredients

2 Tablespoons canola oil

2- 3 small organic green onions, white and light green parts only, chopped

2-3 cloves of organic garlic, minced

1-inch piece of organic ginger, peeled and grated

A pinch of organic red pepper flakes

1 ½ pounds young organic carrots, sliced 1/2 inch thick

1 teaspoon fine sea salt

1/4 teaspoon ground organic cinnamon

1-inch piece of turmeric root, peeled and grated (or 1/2 teaspoon ground turmeric)

Freshly ground organic black pepper to taste

4 cups (1 quart) filtered water or chicken broth

Instructions

1. Heat oil in a medium saucepan on medium heat.  Sweat the green onion, garlic, ginger, and red pepper flakes for 1-2 minutes until glossy. Do not brown!

2. Add carrots, salt, cinnamon, and turmeric and cook for another 2 minutes, stirring occasionally.

3. Add water or broth, salt, and pepper and bring to a boil.  Reduce heat and simmer 20-25 minutes until carrots are very soft.

4. Puree soup in a blender in batches.