Carrot Soup

³ Description

I’m not a big soup OR veggie fan, but this one was seriously delectable! Usually I feel like soups don’t fill me up, but this one was satisfying, packed with all natural ingredients and nutrition, and freshly flavored! Make this while it’s still chilly out!

² Ingredients

•  1 tsp Olive Oil
•  1 cup, chopped Onions
•  2 tsp Garlic
•  2 stalk, medium (7-1/2" - 8" long) Celery
•  3 cup, chopped Carrots
•  1 cup, sliced Granny Smith Apples
•  1 tsp Thyme
•  2 serving (serving = 1 cup) Wild Harvest Vegetable Broth
•  1 serving (serving = 1 cup) So Delicious Coconut Milk Unsweetened
•  1/4 tsp Salt
•  1/4 tsp Black Pepper
•  1 tsp Cumin
•  1/2 tsp Curry Powder
•  1/2 serving (serving = 2 leaves) Tone's Bay Leaves

q Directions

PROCEDURE
In a pot over medium heat, heat oil and add onions, garlic and celery. Cook for about 5 minutes, until tender.
Add remaining ingredients. Once mixture reaches a light boil, turn down to a simmer, and leave on low heat for about 40–45 minutes.
Once veggies are cooked, remove bay leaf.
Puree soup using immersion blender, or in a blender/processor in batches.
Devour warm!

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