Pumpkin Carrot Soup
Ingredients
Instructions
- In a skillet, heat the olive oil over moderate heat. Add the onion, garlic, and ginger and cook for 3 minutes, or until the onion is translucent. Transfer the mixture to a 4- to 6-quart slow cooker.
- Add the pumpkin and carrot over the onion mixture. Pour vegetable broth over the vegetables. Add the nutmeg, cinnamon, sea salt, and black pepper. Cover and cook on LOW for 6 hours.
- With an immersion blender, blend the soup for 1 minute until smooth. (Alternatively, carefully transfer the ingredients to a blender and blend for 1 minute until smooth.)
- Stir in coconut milk and the cold butter and stir until the butter is melted.
- Divide the soup between 4 soup bowls and garnish with sunflower seeds.
Nutrition
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