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Export 13 ingredients for grocery delivery
Step 1
Heat the oil over medium-high heat in a large pot. Add the onions and cook for 1-2 minutes or until translucent.
Step 2
Add the ginger and garlic to the pot and stir for another minute.
Step 3
Place the chopped carrots in the pot and stir to combine. Cook for 10 minutes, stirring often.
Step 4
Add the broth, bay leaf, cinnamon and salt to the pot. Bring to a boil, then cover and turn the heat to low for a gentle simmer. Cook for 20-30 minutes or until the carrots are soft when pierced with a fork.
Step 5
Turn off the heat and remove the bay leaf.
Step 6
Blend the soup with an immersion blender or transfer the soup to a high-powered blender. Blend the soup until it's pureed and smooth.
Step 7
To make the crispy shallots, finely slice the shallot and separate each layer of the slice.
Step 8
Heat the avocado oil in a pan on medium-high heat and once hot, add the shallots.
Step 9
Cook the shallots for 1-2 minutes, stirring frequently to prevent one side from browning unevenly. Once the shallots are golden in color remove with a slotted spoon to a paper towel.
Step 10
Divide each portion of soup into a bowl, swirl one tablespoon of coconut cream on top and garnish with crispy shallots, pine nuts and cilantro.
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