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Fall Harvest Carrot Soup
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Description
The perfect soup for cool fall days and throughout the winter season. It’s easy to prepare and with the warming spices and coconut, it aids in digestion too!
Ingredients
- 1 Onion, Chopped
- 2 Tablespoons Olive Oil
- 3 pounds Carrots, Peeled
- 1 teaspoon Sea Salt
- 1 teaspoon Ginger
- ¼ teaspoons Curry
- ¼ teaspoons Cumin
- ⅛ teaspoons Coriander
- ⅛ teaspoons Cinnamon
- Cayenne Pepper To Taste
- 1 can (13 1/2 Oz. Size) Regular Coconut Milk
- 6 cups Chicken Broth
Preparation
In a medium pot, sauté onions in olive oil until soft and translucent (5–10 minutes). Add carrots and spices. Stir until well-combined, 1–2 minutes. Add coconut milk and stock and bring to a boil. Cook for 20 minutes uncovered, or until carrots are soft.
Blend all ingredients in a blender until smooth. If a thinner consistency is desired, add up to ½ cup of water. Serve warm.
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