Coconut Dill Carrot Soup
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- 1 tbsp coconut oil
- 5 c veggie stock
- pepper to taste
- 2 lbs large carrots, peeled & chopped
- 1 large onion
- 1/4 c dill
- 28 oz coconut milk
- salt to taste
1)Sauté onion & carrot in oil, add veggie stock, bring to a rapid boil, lower heat & let simmer 20 minutes, until carrots are tender. 2)Puree in blender.
3)Stir in coconut milk and dill. Serve.