Makes 6 bowls
1. Chop onion
2. Crush or mince garlic and ginger.
3. Sauté chopped onion in olive oil until translucent. Add garlic and ginger and sauté until fragrant (not toasty).
4. Add a splash of sesame oil.
5. Add in the broth, the baby carrots, the cayenne, and the salt/pepper.
6. Bring to a boil, cover, and simmer for 15-20 (until carrots are tender)
7. Cool for 10 minutes
8. Pour into a blender and blend until smooth. (Or use an immersion blender)
9. Add in coconut milk and maple syrup. Taste. Add paprika and onion powder (for a more savory taste). Add any additional cayenne.
10. Blend again
11. Pour into containers and serve/freeze.