Spicy Carrot Amaranth Soup

Prepare the Base:

• Heat oil in a nonstick saucepan over medium heat.
• Add the cinnamon stick, followed by the sage leaves and garlic. Sauté for a few seconds until fragrant.
• Add the chopped onions and sauté until translucent.
• Stir in the baby carrots and mix well to combine.

Simmer the Soup:

• Pour in the vegetable broth and sprinkle in the cayenne pepper. Stir to combine, then cover and bring to a boil.
• Let it simmer until the carrots are tender but not fully soft, about 10-15 minutes.

Blend the Soup:

• Turn off the heat and let the soup cool slightly before transferring to a blender.
• Remove the cinnamon stick, then blend the soup until smooth and creamy.

Strain and Reheat:

• Strain the blended soup to remove any remaining solids, then return it to the saucepan.
• Reheat the soup over medium heat until it begins to boil.

Finish the Soup:

• Once boiling, add the cooked amaranth and salt. Stir to combine.
• Pour in the coconut milk, mix well, and turn off the heat.

Serve:

• Garnish with hemp seeds and serve hot for a comforting, spicy treat.