Carrot and Apple Soup

• 1 tbsp olive oil
• 1 small white onion, chopped
• 2 tbsp chopped fresh ginger
• 4 large carrots, peeled and chopped
• 1 apple peeled, cored and chopped
• 8 oz canned chickpeas, no added salt
• 3 tsp ground cinnamon
• 4 cups vegetable broth, no added salt
• 1.5 cups unsweetened plain almond milk

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and ginger. Cook until the onion is soft and translucent, about 5 minutes.
2. Add the carrots, apple, chickpeas, cinnamon and broth.
3. Simmer the soup until the vegetables are tender, about 15 minutes.
4. Remove from the heat and pour the soup into a blender. Add the almond milk and blend until smooth