Creamy Carrot Soup

This is one of my favorite soup recipes. I love creamy soups, especially when they're not filled with dairy. I usually have this soup as a side to a larger meal, but it could be all you need to satisfy you at dinner time. I've also modified this recipe to make a cauliflower soup, substituting the carrots for cauliflower... So don't hesitate to be creative!

Yield: Enough for 4 people
You will need:
-4 cups of carrots (chopped)
-1/2 cup onion (chopped)
-1 minced garlic 
-1 teaspoon coconut oil
-1 Apple (chopped)
-1 parsnip (peeled and chopped)
-1/4 teaspoon cinnamon and nutmeg
-Thumb size of ginger (peeled and minced)
- A dash of pepper
-1 teaspoon smoked paprika
-3 cups of water
-1/2 cup almond milk (or any milk)

Directions:
1. Boil the carrots until tender
2. As carrots are cooking, in a separate pan, cook the onion and garlic in the coconut oil until translucent 
3. Add the apple, parsnip, cinnamon, nutmeg, ginger, pepper and paprika and stir for 5 minutes
4. Add the boiled carrots and water. Let it come to a boil and simmer for another 20 minutes
5. Remove from heat and add the almond milk. Blend until smooth and enjoy!

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