Coconut Carrot Soup
Recipe by Carley Nadine
A warming and nourishing soup perfect on a cold day.
Heat the coconut oil in a large pot and add onion, garlic and celery. When onions have softened, Add the carrots, ginger and sweet potato keep stirring for 4 mins. Add spices and cook for another 2 mins.
Pour in the stock, water, coconut milk. Bring to a boil, reduce heat, and simmer, stirring occasionally, until vegetables are very soft. Approximately 20 mins
Let soup cool slightly, then purée in a blender until smooth. Add to bowls and garnish with pumpkin seeds salt and pepper
Substitutions: Use bone broth instead of veggie stock for an even healthier, protein packed version.
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