Spiced Coconut Carrot Soup

Directions

1. In a large pot over medium heat, add olive oil and chopped carrots. Let cook for a few minutes then stir in garlic flakes, ceylon cinnamon, ginger, fennel, cloves and salt, cooking until fragrant. Add all but ¼ cup of coconut milk.
2. Bring to a boil, reduce to a simmer, and cook for 10 to 15 minutes, until carrots are tender.
3. Carefully transfer soup to a high-powered blender. Puree, adding about ½ cup broth as needed to thin soup down to a nice consistency.
4. Transfer soup back to pot and heat over medium until warm. Divide into 4 bowls, drizzle with reserved coconut milk and finish with black pepper.