Coconut Pumpkin Carrot Soup
This coconut pumpkin carrot soup is a a creamy, healthy, vegetarian and vegan friendly recipe that is great to warm you during the fall.
Ingredients
- 4 medium Carrots peeled and cut into chunks
- 1 medium Pumpkin peeled and deseeded, cut into chunks
- 1 & 1/2 cups Coconut milk at room temperature
- 1/2 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/4 tsp Ground ginger
- 1/4 tsp Ground cloves
- Pinch of black pepper
- Pinch of salt
Instructions
- Boil the pumpkin and carrots for 20-30 minutes or until the vegetables are soft. When they are done drain.
- Blend the carrots, pumpkin, coconut milk, ground cloves, ground ginger, ground cinnamon, ground nutmeg, pinch of salt and pinch of black pepper.
- Blend everything until it is smooth.
- Pour the soup mixture back to a pot and warm over medium heat for 1-2 minutes.