Cook carrots in a pan with olive oil and salt until tender. I like mine crispy on the outside. In a separate pan add cut ginger, garlic and onion, drizzle with olive oil and turmeric. Cook then add the diced apple while gradually adding vegetable broth. Be careful not to add too much or your soup will be liquidy! Cut and add the tender carrots, leaving one on the side to garnish at the end. Blend ingredients in order to get a creamy consistency! Then top with remaining carrot, sesame seeds, salt, pepper, and turmeric to taste.
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Processed with VSCO with a6 preset
Christine & Co 