INGREDIENTS:
10 Carrots, fresh, chopped
2 Potatoes, peeled, chopped
1 Onion, white, finely shopped
1 Pepper, red, chopped
3 Garlic cloves, peeled, minced
¼ cup Coconut oil, unrefined
1 cup Coconut cream
3 cups Broth, vegetable
3 tablespoons Coconut flour, raw
½ Lemon, juice of
1 teaspoon Paprika, ground
1 teaspoon Cumin, ground
1 teaspoon Salt, Himalayan, pink
Black pepper, freshly ground, to taste
½ cup Onion, green, chopped
EQUIPMENT:
Medium saucepan; Large stockpot; Measuring cups; Kitchen knife, Vegetable peeler; Spatula; Blender;
DIRECTIONS:
Step 1: In a saucepan add coconut oil and bring it to simmer over a low heat. Add chopped onions, carrots, potatoes, red peppers, coconut flour and minced garlic.
Mix often with a spatula and let it cook until vegetables soften and become fragrant. Add paprika, cumin and cook for another 2-3 minutes. Cover with a lid and set aside.
Step 2: In a stockpot, combine vegetable broth and coconut cream. Bring it to boil. Add vegetable mixture from the saucepan. Add salt and ground pepper to taste. Partially cover with the lid and cook for about 20-30 minutes until vegetables are almost cooked.
Step 3: Once soup is almost cooked, transfer one-quarter of the soup into a blender. Puree the soup until smooth.
Step 4: Transfer pureed soup back into the stockpot. Add green onions and lemon juice. Cook for another 3-4 minutes or green onions soften to your liking.
Garnish with Plant-Based Sour Cream*. Serve immediately.
This soup will keep for three days in a fridge or one month in a freezer.