Carrot Soup

Name: Carrot Soup
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

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

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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!