Spicy, a little sweet, and warming to the whole body, this carrot soup recipe is perfect for cooler weather. Cinnamon is great for blood sugar control and carrots are loaded with nutrients.
Ingredients:
2 bunches of medium organic carrots (about 10)
1 tsp ground cinnamon
2 cups organic stock (chicken or vegetable)
2 tbsp avocado oil
1 cup organic coconut milk
1 small organic onion, chopped
1 organic celery stalk, chopped
pinch of sea salt and pepper
Read more about how to roast autumn vegetables
Directions:
Preheat oven to 400 F. Peel carrots and chop into 1" pieces. Place oil in a roasting pan. Add onion, cinnamon, celery, and carrots. Toss vegetables together to mix. Roast for 20-30 minutes or until the vegetables are soft. Place the vegetables in a food processor, add the stock, and blend. Gradually mix in coconut milk and blend well before serving. Alternatively, you can make it on a stovetop.
