Pumpkin Carrot Soup (paleo, vegan)
Rain rain go away... Wash away the chill with a warm bowl of thick, savory soup. Did I mention each serving has 6 grams of fiber! Perfect for starting a great dinner with friends or for freezing leftovers.
- 1 medium yellow onion, diced
- 6-8 medium carrots, peeled, sliced, approx. 3 cups
- 2 garlic cloves, crushed
- 4 cups water
- 1 Tbsp Himalayan salt
- 2 tsp cumin
- 2 tsp tumeric
- 3.5 cups pumpkin puree (fresh or canned. = 1 28oz can)
- 1 can light coconut milk/cream
- Omega Crunch Roasted Garlic Shelled Flax (for topping)
In a large pot, add the onion, carrots, garlic and water. Bring to boil. Cover and boil until carrots are tender, about 30 minutes. Add in the salt, cumin and tumeric. Stir. Transfer the soup to a food processor. Puree all the vegetables and water until smooth. Add in the pumpkin puree and coconut milk and pulse until blended smooth. (If it's a small food processor, you will need to puree bit by bit.) Once the soup is smooth, transfer back to the large pot and heat through.
Nutritional Info Per 1/2 cup:
81 cals, 15g carbs, 3g fat, 2g protein, 6g sugar, 6g fiber
Recipe by Kitchen Caleigh