Yield 2-3 servings
This soup is full of flavor and pretty quick and easy to make! One note I would add is that I find I need to add a lot of salt to this soup to balance out the sweetness. I didn't want to over-salt it for the purposes of the recipe, but definitely note that you may need to add some extra salt to your soup, depending on your taste.
- 2 tablespoons coconut oil
- 3 large carrots, peeled and chopped
- 1 small to medium onion, chopped (I use Vidalia or sweet onions)
- 1 garlic clove, minced
- 1 can of pumpkin puree (15oz)
- 2 cups vegetable broth (chicken is fine too, if you prefer)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon pepper
- 1 teaspoon sea salt
- 1 cup unsweetened almond milk, or your favorite kind of nut milk (or more, depending on your preference for the soup's consistency)
- Put the coconut oil in a large pot on medium heat.
- Add the chopped carrots, onions, and garlic into the pot and sauté for about 3-4 minutes.
- Stir in the cinnamon, chili powder, paprika, salt, pepper, and pumpkin puree to the pot.
- Add the vegetable broth and simmer for about 15-20 minutes until the carrots soften.
- Blend until smooth.
- Blend in the almond milk until the soup reached your desired consistency.
- Garnish with some roasted pepitas, pumpkin seeds, or sunflower seeds. Enjoy!
Modified from Spinach4Breakfast
Courses Lunch or Dinner