Ginger Carrot Soup

In a pot, heat some oil and add pepper and cumin, lightly sautéing to release the aromas.

Add the chopped onion and ginger and sauté for about 2 minutes.

Add the carrot (or squash) and cover with vegetable broth or water, seasoning with salt to taste.

Cook over low heat until the vegetables are tender.

Turn off the heat, add the coconut milk, and blend the mixture with an immersion blender (or regular blender) until a smooth cream is achieved.