Carrot Soup

The Ingredients

9 carrots

3 parsnips

2 potatoes

1 container veggie stock

3 cloves garlic

1 red onion

1 tbsp extra virgin olive oil

3 cups water

4 bay leaves

ginger

cumin

coriander

black pepper

sea salt

chili flakes

thyme

Peel carrots and parsnips and chop into small pieces. Peel the potatoes and dice. Throw the veggie stock into the crock pot with diced vegetables. Then, dice some garlic and onion and throw into the mixture on low hear. Add olive oil, bay leaves, water, and spices to taste. Cook on low heat for 1-2 hours. Then, purée. Enjoy!