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spiced carrot + coconut milk soup
vegan or vegetarian, gluten-free, sugar-free, soy-free makes 4-6 servings
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Course
main dish
Cuisine
gluten-free, soup, soy-free, sugar-free, vegan, vegetarian
Servings
6
Ingredients
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
Instructions
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.
Notes
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.