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Sweet Carrot Soup

A comforting crowd-pleaser packed with your favorite veggies.

Time

45 min

Serving size

8

  • VEGAN

  • DAIRY-FREE

  • GLUTEN-FREE

  • UNSWEET SILK

preparation

  1. In a large pot, saute garlic and onion in coconut oil until they're translucent.
  2. Add vegetable broth, seasonings, carrots and sweet potatoes. Bring to a boil, then reduce to a simmer and cook until sweet potatoes are tender, about 20 minutes.
  3. Turn off heat and let soup cool for 10 minutes.
  4. Add almondmilk.
  5. Purée soup in batches with a food processor, blender or immersion blender.

Ingredients

  • 2 Tbsp coconut oil

  • 4 cloves garlic, minced

  • 1 medium onion, diced

  • 4 cups vegetable broth

  • 2 tsp cinnamon

  • 1 tsp curry powder

  • 1 tsp paprika, Salt and pepper to taste

  • 8 large carrots, cut into large chunks (I leave the skin on)

  • 2-3 sweet potatoes, cut into large chunks (I leave the skin on)

  • 1 1/2 cups Silk ORIGINAL ALMONDMILK