Sunday, February 17, 2013

Paleo Creamy Carrot Soup

Yes, two soup recipes back to back. It's crazy windy here today, and I love that this recipe is easy enough to whip up for a quick and comforting lunch. It doesn't have any protein, so you'll probably want to serve it up alongside something. I had a big egg, meat and veggie scramble for breakfast so this actually hit the spot perfectly for a light lunch.

While the coconut milk and just the carrots themselves added a lot of body here, I'm debating experimenting with some raw cashews next time to give it an even more creamy texture. As written, though, this one can't get any easier! You just have to allow time for the carrots to soften and then you're set.
Paleo Creamy Carrot Soup

1 tbs. olive or coconut oil
1 large onion, chopped
2 lb. carrots, cut into chunks
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. each allspice and ginger
2 cups water
2 cups vegetable or organic chicken broth
1/4 cup coconut milk (perhaps more or less depending on your preference)

Heat oil in a large saucepan. Add onion and carrots, and cook over medium heat for about 10 minutes, stirring occasionally. Add salt, pepper, allspice and ginger, stirring to coat.

Pour in 2 cups of water and raise heat to high. Bring to a boil and then lower heat, covering and cooking for 25-30 minutes or until carrots are soft.

Add coconut milk to pan a tbs. at a time and process until smooth with an immersion blender (or remove to a separate blender). How much milk you use depends on the size of your carrots but also how thick you like your soup.

Cook over medium heat until soup is thoroughly heated, tasting for seasoning before serving.

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