TURMERIC CARROT APPLE SOUP

• 2 tablespoons extra-virgin olive oil 
• 1 large onion, diced
• 1 large apple (honeycrisp or another tart apple), peeled and finely chopped
• 2 cloves garlic, minced
• 1 1/2 teaspoons ground turmeric
• 1 teaspoon ground cumin
• 1 1/2 pounds carrots, chopped into 1/2-inch pieces 
• 4 cups low-sodium vegetable stock
• 1 bundle thyme, tied with string
• 1/2 cup unsweetened cultured coconut yogurt
• sea salt and fresh pepper, to taste

METHOD

1. heat the oil in a soup pot over medium heat.  add the onion and apple and cook until both are soft, about 6-8 minutes. add the garlic, turmeric, and cumin and cook until fragrant, about 30 seconds.  then add the carrots, stock, and thyme and bring it all to a simmer. cover and cook until the carrots are tender, about 20-25 minutes.  remove from heat and let the soup sit for 10 minutes.
2. remove the thyme bundle and carefully blend the soup in a blender or food processor.  add the yogurt, season with salt and pepper, to taste. then blend it once more. 
3. transfer the pureed soup back to the soup pot and bring to a simmer.  serve soup hot and garnish with toasted pecans, drizzled oil, and thyme sprigs (optional).