How to Make
In a medium-sized cast iron pot, on medium heat, sauté the onions in coconut oil until they become golden- brown. Add the carrots, and sauté for 5 minutes.
Add the ginger, cumin powder, turmeric powder and chicken stock and bring the liquid to a boil. Cover the pot and simmer on low heat for 20 minutes.
Once the carrots are fully cooked and soft, blend the ingredients until it reaches a smooth consistency. Add lemon juice and season with salt and black pepper powder
Serve the soup in a bowl, garnish with pepper, sunflower seeds and microgreens. Don't forget a lemon wedge on the side .