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Carrot Soup

We put a healthy twist to the regular carrot soup recipe by using non-dairy alternative to make it creamy.
Coconut milk is rich in electrolytes and can assist in weight loss. Most canned coconut milk contains a combination of thin and thick milk. It’s also very easy to make your own coconut milk at home, adjusting the thickness to your liking.
5 from 1 vote
Course Appetizer, Side Dish, Soup
Cuisine American

Ingredients
  

  • 1/2 cup diced red onion
  • 12 pcs large carrots, peeled and chopped
  • 2 pcs medium sweet potatoes, peeled and cubed
  • 4 cups veggie broth
  • 1 can coconut milk
  • 6 cloves garlic, minced
  • 1 tbsp avocado oil
  • 2 tsp crushed fresh ginger (or 1/2 tsp of dried ginger)
  • 1/2 tsp dried thyme 
  • 1/2 tsp salt

Instructions
 

  • In a large soup pot saute the garlic and red onion in avocado oil until fragrant. 
  • Add the fresh ginger and spices to the pot and saute for a few more minutes. 
  • Add the cubed sweet potatoes, carrots, coconut milk and broth to the pot and simmer for roughly 30 minutes, or until the veggies can be pierced with a fork. 
  • Using an immersion blender, blend the soup until it is well combined. Alternatively, transfer the soup to a high-speed blender. 
  • Garnish with soup with dairy free sour cream or pepitas!
Keyword appetizer
Tried this recipe?Let us know how it was!

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  • Rebecca Myers says:

    5 stars
    Very flavorful and delicious! Used fresh thyme, olive oil but otherwise followed exact recipe – turned out great!

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