Blissful Coconut Carrot Soup!

Coconut Carrot Soup! Photo: Danielle @ Heart Beets

If you are like me and need something warm on cold winter days. This will warm your heart! Enjoy and send me photos of your soup.

Ingredients:

1 tbsp cold-pressed coconut oil or olive oil

1 sweet onion, chopped

2 garlic cloves, chopped

1 tsp fresh or ground thyme

1 tsp ground turmeric (optional)

10 medium size carrots, rinsed and sliced

1 can (400 g / 14 oz) plum tomatoes or approx. 5 chopped fresh tomatoes

water, enough to cover

sea salt & black pepper

1 can (400 g / 14 oz) full fat coconut milk or any plant milk of choice

fresh baguette sliced

Directions:

Heat oil in a pot.

Add onions, garlic, thyme, and turmeric and sauté until soft and fragrant. Add carrots and tomatoes and cook for a minute or so, while stirring.

Now add water, sea salt and pepper, cover and let simmer for 15-20 minutes until the carrots are soft.

When the soup is ready, use an immersion (hand) blender to puree until smooth. Stir in the coconut milk, taste, and adjust the flavors.

Serve in cups or bowls, top with sliced baguette, and fresh ground pepper.