For me soups and fall go hand in hand, and this colorful carrot soup is perfect for those semi-cold days.
8 Big carrots
1 L Vegetable stock
1 tsp Turmirc
1,5 dl Almondmilk
Quickly chop up the veggies.
Fry them a little in a pot, just until the onions soften.
Add the vegetable stock and turmirc, and let it cook until the carrots are soft.
Blend the soup in a blender and add the milk.
And you are done!