Whether you drink it out of a mug or serve it in bowls, this vegan soup makes a comforting autumn lunch or side dish. Fresh ginger, garlic, earthy turmeric, and wild mountain cumin gently spice a savory/sweet blend of roasted carrots and coconut milk.

Garnish with minced chives, chopped cilantro, toasted nuts, or a swirl of sour cream.

Serving size
Small size is one generous cup.
Large size is two generous cups.

To heat

• Microwave: Remove frozen contents from packaging and place in microwave-safe dish. Cover and heat on medium-high heat until warmed through, stirring at least once halfway through heating (about 4-6 minutes total). Stir well before serving.

• Stove: place frozen contents in a saucepan and heat over medium heat until warmed through. Add a tablespoon or two of water, if needed.

Ingredients
organic carrots, organic coconut milk, water, organic onions, garlic, organic ginger, organic extra virgin olive oil, Burlap & Barrel Turmeric, Burlap & Barrel Wild Mountain Cumin, sea salt, pepper.