Dracula Beware Carrot Coconut Soup

Added on April 8th, 2012 by our friend from http://danakayal.com

Cooking Steps

Heat oil over med heat, add whole garlic cloves & onion. Fry until onion is softened, about 5 mins. Add carrots & sweet potato and fry 5 more mins to brown slightly and give a roasted flavor. Add water, bring to a boil. Cover & simmer until tender, about 20 mins, adding Pesto Mix during the last few minutes. Puree (I dumped mine into my blender) until smooth and creamy.

To Serve: Swirl in some coconut milk and sprinkle on 3 Onion Dip mix

 

Note: The recipe calls for a specific brand of dried spice mixes, but you can use any brand. Results may vary.

Serves 4
20 mins
This is a Recipe

Ingredients

  • 1 Tbsp Coconut Oil
  • 2 Heads Garlic, peeled (just peeled, no chopping or crushing. Get yourself a garlic peeler!)
  • 1 Onion, roughly chopped
  • 3-4 cups water (I like mine thick so use only 3 cups and add more as needed for pureeing)
  • 2 Tbsp Epicure’s Chicken Bouillon Mix (or your favorite bouillon)
  • 3 cups Carrots, Peeled and Chopped (approx 5 lg carrots)
  • 1/2 small Sweet Potato, Peeled and Chopped
  • Salt and Pepper to taste
  • 1 Tbsp Epicure’s Pesto Mix (or equal amount dried parsley & garlic)
  • 1/4 can Coconut Milk, 1 Tbsp Epicure’s 3 Onion Dip Mix (or other paleo-friendly dry onion mix)
FavoriteLoadingAdd to Favorite Recipes!
Print This Recipe Print This Recipe

All Recipes Recipe of the Day Soups & Stews Vegetable

One Response to “Dracula Beware Carrot Coconut Soup”

  1. I made this but added 1 whole red chili, a couple tsp of red paprika, a couple tsp of parsley, lots of pepper and added the coconut milk in, it turned out brilliantly.

    robnash84, on June 21st, 2012

Leave a Comment!