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Sunday, October 14, 2018

Carrot & Pumpkin Soup

It's about to get chilly in Texas this week! Hello Fall? Too soon, maybe? Ahhh, cannot even wait. A couple of weeks ago I made one of my all time favorite soup recipes! Read on for all the yummy deets.



Carrot and Pumpkin Soup

Serving size: 5-6

2 tbsp. coconut oil
1 whole onion
1 can organic pumpkin puree
1 clove of garlic
1 tbsp paprika
1/4 cup dried chives
4 cups chicken broth
2 cups carrots, chopped

In a big pot add coconut oil, onion and garlic to cook for 3-4 minutes or lightly brown. Combine broth, carrots and the rest of the ingredients except for the chives. Let boil for 10 minutes then turn on low for another 10 minutes. Add entire mix carefully into blender. Blend until everything is pureed. Serve hot and sprinkle dried chives!

Perfect as a side to a salad or sandwich. 

Added superfood: sprinkle some turmeric on this yummy mix as an anti-inflammatory. 

Calories: 147g 
Fat: 5.7g
Carbs: 15.5g
Protein: 9g





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