Spicy Carrot Amaranth Soup

• 2 tablespoons olive oil
• 1 cinnamon stick
• 4 sage leaves chopped
• 1/2 garlic dried
• 3/4 cup onions chopped
• 2 cups baby carrots
• 2 cups vegetable stock unsalted
• 1/2 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/2 cup unsweetened coconut milk
• 1 tablespoon hemp seeds

1. Heat oil in a nonstick sauce pan and add cinnamon stick. Immediately, add sage leaves and garlic and saute for few seconds.
2. Heat oil in a nonstick sauce pan and add cinnamon stick. Immediately, add sage leaves and garlic and saute for few seconds.
3. Add vegetable stock and cayenne pepper. Mix and cover. Cook until it is properly boiled and the carrots are semi soft.
4. Turn off the flame and let it cool until it is ready to be put into the blender.
5. Remove the cinnamon stick from the soup and blend until smooth.
6. Strain and again put the soup in the sauce pan and turn on the flame.

olive oil, cinnamon, sage, garlic, onions, baby carrots, vegetable stock unsalted, cayenne pepper, salt, unsweetened coconut milk, hemp seeds

Taken from www.yummly.com/recipe/Spicy-Carrot-Amaranth-Soup-762234 (may not work)