We are a soup family in the winter and I'm always making a bunch of different soups with what we have left in the fridge. This week, I had a ton of carrots and wanted to do something creative to use them up before they went bad. Some soups are made by recipes. Other times I build a soup. This was one of those "builds." Even our girls enjoyed every last bite. I hope you like it too!
- 1 tbs. olive oil
- 1 tbs. unsalted butter
- 2 cloves garlic, smashed
- 1 large yellow onion, chopped
- 4 sweet potatoes, peeled and cubed
- 4 carrots, peeled and chopped
- 1 tbs. ground ginger
- 1 qt. chicken stock
- 1 13.5oz. can full fat coconut milk
- 4 tbs. coconut palm sugar
- 2-3 sprigs fresh thyme
- 1 tsp. pepper
- 1 tbs. salt
- Heat a medium-sized stock pot over medium heat. Then add onions. Cook until softened. Add garlic and stir until fragrant, about one minute.
- Add all remaining ingredients (except sugar and coconut milk). Bring to a boil, then simmer until carrots and sweet potatoes are soft.
- Remove the thyme sprigs. Pull off stove and use an immersion blender to cream the soup.
- Place back on the stove and add the sugar and coconut milk. Stir for a couple minutes until heated through. Add additional seasonings if needed.