For the Soup

• 4 pound carrot peeled and chopped or peeled mini carrots chopped
• 1 1/2 cup red onion chopped
• 1/4 cup coconut oil
• 2 tablespoon fresh ginger minced
• 1/4 cup honey leave out for vegan
• 1 teaspoon ground nutmeg
• 1 tablespoon sherry vinegar or apple cider vinegar
• 8 cup cashew milk
• 1 teaspoon Kosher salt more or less to taste or dietary preference
• 1/2 teaspoon freshly ground black pepper

For the Gremolata

• 1/2 cup hazelnuts chopped and toasted
• 1/2 cup sage
• 1/4 cup extra virgin olive oil
• 1 tablespoon honey leave out for vegan
• 2 dash sherry vinegar
• 1 cup Italian parsley

• 1½ pound eggplant peeled and chopped
• 5 clove garlic minced
• 4 teaspoon extra virgin olive oil
• 10 tablespoon blanched almond flour more or less as needed
• 4 egg For vegan sub: 1 tablespoon flax meal + 3 tablespoons water= 1 egg
• 3 tablespoon Italian seasoning
• 2 tablespoon garlic powder
• 1 teaspoon crushed red pepper
• 1 teaspoon freshly ground black pepper
• 1 tablespoon Kosher salt

Marinara:

• 38 ounce canned tomato sauce
• 1 ¼ cup onion diced
• 6 clove garlic minced
• 2 ½ teaspoon extra virgin olive oil
• 6 tablespoon fresh basil chopped
• 3 tablespoon Italian seasoning
• 1/2 teaspoon crushed red pepper
• 1 red bell pepper diced
• 6 ounce tomato paste
• 3 bay leaf
• 1 tablespoon granulated garlic or garlic powder
• ½ tablespoon freshly ground black pepper
• 1 tablespoon Kosher salt
• 1 tablespoon coconut sugar optional, or stevia, or maple syrup to tame acidity

Pasta:

• 1.5 pound spaghetti OR miracle noodles for low carb and GF version