Description
A delicious soup full of nutrients
Ingredients
Scale
- 1 lb baby carrots (this is what I had on hand-I’m sure regular carrots cut into small chunks would work, too)
- extra-virgin olive oil
- 1/4 of a large Vidalia onion, diced
- 2 cloves of garlic, minced
- 4 cups vegetable broth
- 1 cup sweet corn kernels (fresh or frozen)
- 1/4 cup coconut milk
- pinch of nutmeg
- sea salt
- freshly ground black pepper
Instructions
- Preheat your oven to 400 degrees. Place the carrots on a baking sheet and drizzle with a little olive oil and sea salt. Roast in the oven until soft and starting to brown, about 35-40 minutes.
- In a large stock pot, heat a little olive oil (a tablespoon or so) over medium heat. Add onion and garlic and cook until the onion is soft and starting to turn brown, about 8-10 minutes. Add carrots and vegetable broth and bring to a simmer. Allow to simmer about 10 minutes. Add the corn and allow to cook for an additional 2-3 minutes.
- Use an immersion blender to blend the mixture to a puree. Alternatively, transfer the mixture, in batches, to a blender and blend until smooth, then return to the pot.
- Add the nutmeg and stir in the coconut milk. Taste and add salt and freshly ground black pepper to your liking.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 55
- Sugar: 4.8g
- Sodium: 55.3mg
- Fat: 1.3g
- Carbohydrates: 10.5g
- Protein: 1.5g