15 April 2017

Roasted Carrot and Coconut Milk Soup #SoupSwappers

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Our theme this month in Soup Swapper Saturday is Root Vegetables!  Since I have been eating such a restricted diet (sugar free, dairy free and gluten free) I have turned to soups to make a meal interesting!  Root vegetables are delicious roasted, so I decided to try my hand at a roasted soup blended in my Blend-Tec!


The recipe is very easy with easy clean up.  Isn't that how we'd like all meals to be?  Served with a green salad and a vinegar dressing, this is a tasty and healthy meal.  I topped my soup with a little bit of whipped coconut cream!


Roasted Carrots and Coconut Milk Soup

  • Roughly 1 pound carrots, washed, dried and cut into 1/2 inch coins
  • 1 tablespoon coconut oil
  • 1/2 large white onion  cut into quarters and separated (to prevent burning)
  • 3 cups vegetable broth
  • 1 c coconut milk
  • juice of one medium sized lime
  • 3/4 teaspoon sea salt
  • Pepper to taste
Preheat oven to 425.  Prepare a cookie sheet with nonstick foil.  Lay carrots and onion in one layer and toss with coconut oil.  Salt and pepper vegetables.  Roast for 30 minutes, turning over at the halfway point.  Remove vegetables.  Pour vegetable broth and lime juice into blender, add vegetables. Blend until smooth.  Pour into a kettle and heat gently.  Stir in coconut milk.  Salt and pepper to taste.

Roasting carmelizes the sugars in the vegetables, so no extra sugar is necessary.  If you need a little more sweetness, add sugar by the teaspoonful until the desired sweetness!

If you are a fan of root vegetables, check out these other wonderful recipes.  Your taste buds will thank you!