*Inspired by Purely Elizabeth’s recipe from their Purely Fall Magazine.*Inspired by Purely Elizabeth’s recipe from their Purely Fall Magazine.
spiced carrot + coconut milk soup
vegan or vegetarian, gluten-free, sugar-free, soy-free
makes 4-6 servings
- 1/2 onion (diced)
- 2 cloves garlic (minced)
- 1 tbsp ghee or coconut oil
- 1/4 tsp cumin
- 1/4 tsp turmeric
- 1/8 tsp coriander
- sea salt (to taste)
- 1 lb carrots (approx 3-4 cups peeled & chopped)
- 1 tbsp sage (fresh & chopped)
- 2 cups veggie stock (low sodium)
- 1/2 can coconut milk
- Warm ghee/coconut oil in large saucepan on medium heat.
- Add chopped onion, garlic & spices (except sage). Stir until fragrant, 3-5 min.
- Add carrots, sea salt, sage. Saute until soft, 5-8 min.
Add veggie stock & coconut milk. Bring to boil, then simmer for 25-35 min. - Use immersion blender to desired consistency or let cool & transfer in batches to blender.
Serving Suggestions
Serve with 1/4 cup adzuki beans & fresh sorrel.
Swirl in 1 tbsp tahini to top for creaminess.
Serve with toasted Free Bread Inc. MOXY bread, if desired.
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