The rainy and cool weather in OKC these last few days has had me in a soup state of mind. Nothing beats the comfort of a warm bowl of chili or stew on a cool fall day. This Creamy Coconut Carrot Soup is super easy and reheats so well - win/win. I like to take the leftovers for lunch the next day with a salad or half a sandwich.
Carrots are high in vitamin A - the vitamin for your vision. The coconut milk is a good dairy alternative if you have any sensitivities. It is also high in medium chain triglycerides (MCTs) that have been linked to aiding in weight loss by increasing energy expenditure and fat oxidation.
Ingredients
2 tablespoons unsalted butter
2 tablespoons coconut
1 pound carrots, peeled, chopped
1 medium onion, chopped
Salt of choice (to taste)
Cracked pepper (to taste)
2 cups vegetable stock
1 13.5-ounce can unsweetened coconut milk
Optional garnish:
Toasted coconut
Fresh cilantro leaves
Plain, Greek yogurt or sour cream
Makes 4 servings
Instructions:
Melt butter and coconut oil in a large saucepan. Add carrots and onion. Season with salt and pepper and cook until the carrots are soft and the onions are translucent. Stir regularly to prevent burning.
Add vegetable stock and coconut milk. Stir until combined. Bring to a boil.
Let mixture cool slightly then add to a high power blender. Blend until smooth
Divide into bowls and garnish with toasted coconut, cilantro, and yogurt or sour cream if using.
Enjoy!
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