Carrot Coconut Soup


Coconut Carrot Soup

1 tsp coconut oil
3 medium carrots, washed, peeled and diced
1 small yam, peeled chopped small
2 celery stalks, washed, deveined and chopped
1 medium shallot, peeled and diced
1 clove garlic, peeled and diced
1 large orange bell pepper, washed, seeded and chopped small
3 stalks green onions, washed and chopped small
1 Serrano chile, washed, seeded and chopped small
2 tbl quinoa flour
1 c vegetable broth
1 1/2 c coconut milk
1/4 c sunflower butter
1 tsp cumin
2 tsp coriander
1 tsp paprika
2 tsp lemon juice

Add oil and all produce ingredients into a large pan; sauté for ten minutes;

Add Serrano pepper, sauté for five minutes;

Add flour, spices and broth, stir to combine, add milk, stirring to prevent lumps;

Cook slowly in low covered for ten minutes. Add nut butter, whisk or stir in;

Turn stove top off, let cool and purée or enjoy as is;

Top with nuts, parsley and lemon zest


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