Quinoa - Carrot Soup

Ingredients:
Makes 6-8 servings 

4-5 cups carrots, peeled and chopped
1 tablespoon fresh ginger, chopped (grated works too)
4 cloves of garlic, minced
3 tablespoons coconut oil
2 cups vegetable broth 
2 cups water 
½ cup quinoa (or rice)
1 teaspoon curry powder
½ teaspoon fennel seeds (or the greens from fennel)
½ teaspoon cumin
1 teaspoon turmeric 
½ teaspoon chili flakes (optional) 
¼ teaspoon cayenne pepper (optional)
Fresh parsley or scallions and red bell peppers, finely chopped for garnish if desired
Sea salt and black pepper to taste


Directions:

1. In a large pot, heat oil over medium heat. Add carrots, garlic, ginger, one teaspoon sea salt, fennel seeds and chili flakes and sauté for about 10-15 minutes covered, stirring frequently.
2. Add quinoa to vegetables and cook together for 5 minutes. Add vegetable broth, water and all remaining spices. Cover and bring to a boil. 
3. Lower heat and simmer for 1 to 1 ½ hours. Stir occasionally.
4. Turn off heat and add a handful of fresh chopped parsley to the soup. Let cool. Once cooled, blend in a blender. Add more water if too thick for your liking.
5. Transfer to pot and heat on low heat to serve. Add sea salt and black pepper to taste. Garnish with chopped fresh parsley, and red peppers, if desired. Serve warm.

Notes:  it does not need to simmer for the full time, but the longer it simmers, the more the flavors will mend together!!!!  
ALSO....we added one sweet potato for that extra bit of umph and wonderful flavor! I would definitely recommend it!