cream of carrot basil soup

(Inspired by: carrot ginger soup)

Serves: 4

1/2 lb. Carrots ( topped & peeled)
1 1/2 celery, finely chopped
1/2 medium sized  red onion, sliced
 1/8 c. Fresh basil, finely chopped
3 1/2 c. Vegetable stock
1/4 tsp. Himalayan salt
1/8 tsp. Ground red pepper
 1/4 c. Coconut cream

 Directions:

 1.) Slice the carrots and celery, place into a large pot adding the onions and basil. 

2.) Add the vegetable stock and bring the mixture to a boil. Reduce heat down to medium - low and cook, covered until vegetables are soft, about 15 minutes.

3.) Remove pot from heat, season with Himalayan salt and red pepper.

 4.) Using a blender, puree in small increments and return back to the pot.

5.) Add the cream and correct the seasoning, garnishing it off with cashew sour cream.