Coconut Cream Roasted Carrot Soup
Yield: Feeds 2 People Prep time: 10min Total time: 40min
Organic Carrots | One Bunch Coconut Milk | 1 Can Vegetable Broth | 1 Cup Filtered Water | 1⁄2 Cup Spices | Chipotle and Paprika Microgreens | 1⁄2 Cup
- Preheat Oven to 350’F
- Slice carrot tops and carrots long wise. Place onto nonstick baking sheet. Drizzle in avocado oil. Bake for 25min.
- Remove carrots and place into food processor. Add in water, coconut milk, and spices. Keep some coconut milk on the side for drizzle at the end. Blend to smooth soup like texture. Place into large pot and heat.
- Once soup has been heated transfer to serving boils. Drizzle with leftover coconut milk. Top with microgreens.
Special Diet Information Gluten Free, Paleo, Vegan