• Heat the oil in a Dutch Oven or large heavy-bottomed pot over medium heat. Add the onions, carrots, and 1/2 tsp of salt. Cook for about 7 minutes, stirring occasionally, until the vegetables start to soften.
• Add the minced garlic, grated ginger, and optional curry powder and red pepper flakes. Cook for another 2 minutes.
• Pour in the vegetable broth and season to taste with salt and pepper. Bring to a simmer and cover. Cook for 30 minutes until the vegetables are very soft.
• Uncover and blend until very smooth with an immersion blender. You can also transfer the soup to a regular blender then add back to the Dutch Oven. Stir in the Milkadamia Macadamia Milk and season to taste with additional salt and pepper.
• Divide among bowls and top with the Macadamia Nut Topping and fresh chives.

Macadamia Nut Topping

• Preheat oven to 350 degrees. Or use toaster oven.
• In a small bowl, combine the roughly chopped macadamia nuts, cinnamon, cayenne, brown sugar, and olive oil.
• Transfer to a parchment lined baking sheet. Bake in the oven or toaster oven at 350 degrees for 10 minutes or until golden and crispy. Make sure to not burn!