Creamy Coconut Carrot Soup

• Gluten free
• Paleo

• Produce

  • 2 lbs Carrots
  • 2 cloves Garlic
  • 1 Lg yellow onion

• Canned Goods

  • 1 qt Chicken broth, homemade
  • 2 (13.5 oz cans Coconut milk

• Baking & Spices

  • 1 pinch Cinnamon, ground
  • 1 Sea salt & freshly ground black pepper

• Nuts & Seeds

  • 1 pinch Cumin, ground

Found on ondietandhealth.com

Description

Ingredients

• 1 qt homemade chicken broth, stock or bone broth
• 2 lbs carrots, peeled & sliced
• 1 lg yellow onion, peeled & sliced
• 2 cloves garlic, peeled & coarsely chopped
• 2 (13.5 oz) cans coconut milk
• pinch of ground cinnamon
• pinch of ground cumin
• sea salt & freshly ground black pepper

Directions

• Pour the broth into a large saucepan. Add the carrots, onion, garlic and coconut milk, place over high heat, and bring to a simmer. Reduce the heat and simmer covered for 15 to 20 minutes until the veggies are cooked. Transfer in batches to a blender or food processor and puree. Return to the pan, reheat if necessary, add the cinnamon and cumin, and season with salt and pepper. Ladle into bowls and serve