Sweet Carrot Soup Recipe

Name: Sweet Carrot Soup
Yield: 8 servings
Ingredients: 2 Tbsp coconut oil; 4 cloves garlic, minced; 1 medium onion, diced; 4 cups vegetable broth; 2 tsp cinnamon; 1 tsp curry powder; 1 tsp paprika; Salt and pepper to taste; 8 large carrots, cut into large chunks (I leave the skin on); 2-3 sweet potatoes, cut into large chunks (I leave the skin on); 1 1/2 cups Silk Unsweetened Original Almondmilk

Ingredients

2 Tbsp coconut oil
4 cloves garlic, minced
1 medium onion, diced
4 cups vegetable broth
2 tsp cinnamon
1 tsp curry powder
1 tsp paprika
Salt and pepper to taste
8 large carrots, cut into large chunks (I leave the skin on)
2-3 sweet potatoes, cut into large chunks (I leave the skin on)
1 1/2 cups Silk Unsweetened Original Almondmilk

Instructions

In a large pot, sauté garlic and onion in coconut oil until they're translucent.
Add vegetable broth, seasonings, carrots and sweet potatoes. Bring to a boil, then reduce to a simmer and cook until sweet potatoes are tender, about 20 minutes.
Turn off heat and let soup cool for 10 minutes.
Add almondmilk.
Purée soup in batches with a food processor, blender or immersion blender.

Lunch Soups