HAPPY CARROT SOUP
Prep time: 
Cook time: 
Total time: 
Serves: 4 bowls
 
Ingredients
  • ½ cup of water
  • ½ white onion, chopped
  • 1-2 cloves garlic, minced
  • 2 medium-sized carrots, chopped
  • 1 apple, chopped
  • 1.5 tablespoons fresh ginger, minced
  • 1 small butternut squash, peeled and chopped
  • 1 teaspoon sea salt
  • ½ teaspoon turmeric
  • ½ teaspoon dried thyme
  • ¼ teaspoon cinnamon
  • 4 cups low-sodium vegetable broth
  • ½ cup unsweetened Silk Almond Milk
  • ½ lemon
  • 2 tablespoons pure maple syrup
Instructions
  1. Heat your water on medium/high heat in a soup pot.
  2. Once hot, sauté the onions and garlic until light brown. Add in the carrots, apple and ginger & cook for about 5 minutes.
  3. Add in the butternut squash, sea salt, turmeric, thyme, cinnamon and pepper next & mix well. Cook another 5 minutes.
  4. Pour in the vegetable broth and Unsweetened Silk Almond milk. Bring to a boil then reduce heat and cover. Simmer for about 20 minutes, or until all vegetables are soft.
  5. Turn off heat and stir in the fresh lemon juice and maple syrup.
  6. Pour it in your blender & pureé the soup until smooth and creamy. Add in salt, pepper, & spices to taste.
  7. et Voila!
Recipe by LAUREN KELP at http://laurenkelp.com/happy-carrot-soup/