2/3 table spoon low-sodium vegetable broth (or olive oil) 5 cups carrots chopped (about 10 medium carrots) 4 garlic cloves minced/fine chopped 1 medium sweet potato peeled and diced (about 2 cups) 1& 1/2 tsp fresh thyme (or 1/2 tsp dried) 1 medium red onion diced 1/2 tsp Himalayan pink sea salt , 1/8 tsp black pepper , 1/4 tsp ground cinn cinnamon cinnamon 1 & 1/2 inch piece of ginger peeled and grated 4 cups low-sodium vegetable broth 14 oz canned coconut milk (or sub 2 cups of vegetable broth, almond almond milk, or water)
In medium sauce pan, saute the choppedd red onion in 2-3 tbsp of low-sodium vegetable broth until it’s translucent. Season with a pinch of salt to help the onions caramelize.
Put chopped sweet potatoes, carrots, cinnamon, grated ginger, minced garlic, thyme, low-sodium vegetable broth, salt, and pepper. Give it a good stir and bring it to a low simmer. Reduce the heat to medium-low, cover the soup, and let it cook for 30 minutes or until all the vegetables are soft.
Blend the soup in a high-powered blender until thick and creamy. Pour the blended soup back into the pot.
Over medium heat, stir in the unsweetened coconut milk and mix it well. Let the soup cook a few more minutes until it's hot all the way through. Taste and add any additional seasonings now.
Garnish the soup with a drizzle of cashew cream, vegan yogurt, fresh thyme or a sprinkle of cayenne pepper.