This soup is naturally sweet and super delicious using only nutrient dense vegetables packed with fiber, antioxidants, vitamins and minerals. It is perfect for people with food sensitivities such as gluten, dairy, soy and eggs. There are no animal products in this clean recipe and all ingredients are certified organic! It is wonderfully creamy and will keep you feeling full. Serve this vibrant soup as a light meal or appetizer. You can either serve it chilled on a warm spring afternoon or warm on cooler days.
This recipe is quick and easy to make and all your senses will be delighted as you nourish your body with pure food love. You can get creative with different vegetable combinations by using sweet potato or butternut squash in place of the carrots and beet. I always advise my nutrition clients to use what they already have lying around in their kitchen so no produce ever goes to waste. If you don’t eat it all immediately, refrigerate leftovers in an airtight glass container short term or freeze to maintain freshness for later use.
2 cups carrots, chopped into small pieces
1 beet (approx. 2 cups), trim off any earthy skin and chop remaining beet into small pieces
1 1/2 cups water
1/2 cup of pure coconut milk
½ brown or red onion (approximately 1 cup), thinly sliced
1 tablespoons of olive oil or coconut oil (melted)
Another ½ teaspoon of oil of choice for caramelizing onion
Sea salt and freshly ground black pepper to taste
Optionally add half a teaspoon of ground nutmeg or ground turmeric for extra flavor
*Preheat oven at 400F
*Wash and chop carrots and beet into small pieces (taking off any earthly skin of the beet)
*Spread out the carrots and beet evenly on a large baking tray lined with baking paper
*Lightly coat the veggies with a tablespoon of oil (if using coconut oil, you can melt it quickly first and then coat the veggies). Sea salt and pepper to taste
*Bake veggies for 30 minutes (toss halfway)
*Sauté thinly sliced onion until caramelized for approximately 5 minutes on medium-high heat in fry pan on stovetop, then remove from heat
*Add the cooked beet, carrot and onion to the blender
*Boil the water
*Add hot water, coconut milk and turmeric or nutmeg to the blender
*Blend until smooth and serve in bowls
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