Coconut Ginger Soup

Directions

Sauté onion in the oil with garlic and 2 tbsp of the ginger. Add the carrots potato and celery. Fill the pot with enough water to cover the vegetables and let simmer in a blender, blend two cups of water with the coconut milk, yeast and remaining ginger and spices. Add this to the pot when the veggies are beginning to get soft. Add the peas at the end. Let simmer for 10-15 minutes until flavors are blended. Serve warm.

Ingredients

• 1 onion chopped

• 3 garlic cloves, chopped

• 3-4 tbsp freshly grated ginger

• 1 tsp oil

• 6 carrots, sliced

• 1 potato, cubed

• 2 celery stalks, diced

• 1 1/2 cup coconut milk

• 1 cup nutritional yeast

• 1 tbsp Spike Seasoning or mixed herbs

• 2 tbsp tamari

• 2 tsp cayenne (or to taste)

• 1/2 cup peas