I N S T R U C T I O N S
1. Heat oil over medium-high heat in a large pot. Add the onions, ginger and garlic for about 3 minutes, until onions become translucent.
2. Place the chopped carrots in the pot and stir. Cook for 10 minutes.
3. Add cinnamon and cumin and stir.
4. Add broth, bay leaf and salt to the pot. Bring to a boil, then cover and turn the heat to low for a simmer. Cook for 20-30 minutes or until the carrots are soft.
5. Turn off heat and remove bay leaf.
6. Transfer soup into a blender and blend until it’s pureed and smooth. OR use a hand held blender until smooth.