Pumpkin Carrot Soup

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pumpkinCarrotSoup

Pumpkin Carrot Soup

Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 4
Calories 138 kcal

Ingredients
  

  • 1 T olive oil
  • 1 onion chopped
  • 1 garlic clove minced
  • 1 t minced fresh ginger
  • 2 cups pumpkin diced
  • 1 large carrot diced
  • 2 cups vegetable broth
  • t nutmeg
  • t cinnamon
  • ¼ t sea salt
  • ¼ t black pepper
  • ¼ cup full-fat coconut milk warm
  • 1 T grass-fed butter cold
  • 1 T sunflower seeds

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

Calories: 138kcalCarbohydrates: 12gProtein: 2gFat: 10gFiber: 3gSugar: 5g
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