Healthy Comfort Foods: Thai Carrot Soup (DF/V/GF)

It's soup season! One of our favorite cozy soups for the fall is this Thai Carrot Soup, adapted from the cookbook "Food Babe Kitchen."

Why do we love it?

• It utilizes in-season veggies: carrots and squash.

• It's rich, creamy, and full of flavor.

• It's pack with nutritious veggies and is a good source of protein and healthy fats

  
  

We hope you enjoy it as much as we do!

Ingredients:

2 tsp coconut oil

2 yellow onion, diced

2 garlic cloves

1 lb carrots, peeled and sliced

1 small buttercup squash, cooked

2 cups cooked navy or kidney beans

2 cups vegetable broth or bone broth, or more as needed

1 1/4 cup coconut milk

2 tbs red curry paste

1 bay leaf

1/4 tsp dried thyme

1/4 tsp ground nutmeg

Sea salt and black pepper to taste

Optional Garnishes:

1/4 cup pumpkin seeds

1/4 cup cilantro

Instructions:

1. Heat the coconut oil in a large pot. Add the onion, garlic, and carrots. Saute for 5 to 7 minutes.

2. Add the broth, coconut milk, curry paste, bay leaf, and thyme. Cook until carrots are tender, stirring occasionally.

3. Take off the heat and remove the bay leaf. Add remaining ingredients and blend until smooth, using a food processor or immersion blender.

4. Pour the soup back in the pan and heat gently until warmed through. Add more salt or seasoning if needed.

5. Serve sprinkled with pumpkin seeds and cilantro.