Vegan Carrot-Fennel Soup with Avocado and Quinoa

Ingredients:

2 tbs coconut oil

2 tsp cumin

1 tsp coriander seeds

1 medium yellow onion (sliced)

2 large carrots (chopped)

1 fennel bulb (sliced)

1 medium parsnip (chopped)

2 cups of coconut milk

1 cup of water

dash of cayenne pepper

1 tsp of salt

2 cups of cooked quinoa (pre-cooked, or cook while making soup)

1 avocado (diced)

Directions:

1.)   In a medium sized stock pot add 2 tbs of coconut oil over medium heat

2.)   Add sliced onion and sauté until golden (5-10 min)

3.)   Add cumin, coriander, carrots, fennel, and parsnip and sauté together for 3-5 min.

4.)   Add coconut water, salt and cayenne and bring to a simmer.

5.)   Simmer 15-20 minutes, until vegetables are soft

6.)   Puree mixture in a high speed blender

7.)   Serve over a serving of quinoa and garnish with avocado. Enjoy!!

This is a great meal to make after a hard work out, long day or just on a relaxing night.  It is grounding, warming and nourishing. Soups are great to make and store for the week. Mix it up by eating it over different grains. Additional healthy toppings could include: seeds, nuts, herbs, coconut flakes. Play with versions of your own. Let me know how it goes. Eat smarter, hustler smarter 🙂