1 T. olive oil
1 T. cumin
1/4 t.-1/2 t. cayenne pepper, or to taste
2 lbs. peeled carrots, chopped into 1/2" pieces or smaller
5 cups vegetable stock
2 cups plain almond/rice milk
2 T. agave nectar or sugar
Salt to taste
Parsley, for garnishing
1. In a large stock pot add the carrots and vegetable stock, and bring the mixture to a boil. Cover and cook for about 15 minutes, or until the carrots are very tender.
2. Working in several batches, process the mixture until smooth in a food processor or blender. Return the soup to the pot and add in the almond/ric milk and agave nectar (or sugar), mixing until well combined. Heat the soup until desired temperature and consistency. Add salt to taste and serve hot, garnishing with parsley and a dash of cayenne if desired.