Sweet Potato, Carrot soup with honey and chives

Sweet Potato, Carrot soup with honey and chives
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  1. 3 small/medium sweet potatoes
  2. 3 carrots
  3. 2 tbsp avocado oil*
  4. 1 large onion
  5. 1 shallot
  6. 2 cloves garlic
  7. 2 tbsp avocado oil*
  8. 2 tbsp butter
  9. 4 cups chicken or vegetable stock
  10. 1 small can (160 ml) thai kitchen coconut milk**
  11. 2 tbsp honey
  12. 2 tbsp chopped chives
  1. Preheat oven to 425°F
  2. Peel and cube the sweet potatoes and carrots and place on parchment paper lined baking sheet
  3. Add 2 tbsp of avocado oil* and toss to coat
  4. Bake for 35-40 minutes until fully cooked and caramelized
  5. While the vegetables are roasting, dice the onion and shallot
  6. Finely mince the garlic (or use a garlic press)
  7. Add 2 tbsp avocado oil* and the 2 tbsp butter to a large pot set to medium high heat
  8. Cook the onion, shallot and garlic for 10 minutes, or until translucent
  9. Add the chicken or vegetable stock and bring to a simmer
  10. When the roasted vegetable are caramelized, add to pot and simmer an extra 5 minutes
  11. Remove from heat and puree using an immersion blender
  12. Add the small can of coconut milk**, the honey and the chives and stir well
  13. Serve and enjoy!
  14. I topped mine with crumbled bacon to be extra fancy
  15. *Can substitute olive oil instead of avocado oil
  16. **If you can't find the small 160ml can of thai kitchen coconut milk, use a full size can (again, preferably thai kitchen) and just use the cream that is at the top of the can. Do not use the water left under the cream. Keep the coconut water for smoothies or other recipes
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