Make veggies your first course with this 3-step carrot soup. With one pot, a blender and about 20 minutes, you can get a smooth, flavorful and nutrient-loaded appetizer to your dinner table. Serve with crusty or gluten-free bread for a truly comforting dish. For an extra boost, sprinkle with additional herbs or hemp and pumpkin seeds.
Carrot-Butternut Blender Soup
- 2 cups baby carrots
- 1½ cups butternut squash cubed
- ½ small onion chopped
- 32 oz. vegetable broth
- ½ tsp. salt
- ¼ tsp. black pepper
- ½ tsp. fennel seed
- ½ tsp. Herbs de Provence
- ¾ cup. coconut milk
In medium sauce pan, bring broth to boil with carrots, squash and onion. Simmer 10 minutes until veggies soften.
Stir in spices and coconut milk.
Transfer use into a standing blender or immersion blender. Blend at medium speed until soup is pureed.