Squash, Carrot and Turmeric Soup

Procedure

1. Peel the turmeric and slice thinly.
2. Peel and dice the carrots and squash.
3. Heat the pan and add a little oil. Place the diced carrots and squash, and sliced turmeric.
4. Roast the vegetables for 8-12 minutes, mixing from time to time. This will allow the vegetables to develop its flavors and let the natural sugars come out.
5. Add in the almond milk and simmer for at least 1-2 minutes.
6. Blend the mixture and season with salt and pepper to taste.
7. Serve and garnish with coconut flakes and fresh herbs.