Our Clean Carrot Soup Recipe

Last week I had a girlfriend in town and post-yoga class we decided to make a favorite soup recipe of mine. I've been playing around with soups in my new instant pot lately & absolutely loving them because they're a very clean way to nourish my body with organic veggies that I don't always love eating on their own.

As we enter into Spring and warmer days, soup can be a grounding place to come back to in our mealtime and this recipe particularly features light vegetables to cool the body.

Cooking instructions ~

[1] Chop the carrots, fennel, leek and onion

[2] Heat 2 tbs olive oil in a pan & sautee your chopped vegetables for 5 minutes

[3] Add the sauteed vegetables, coconut milk, ginger, vegetable broth, turmeric, salt and pepper to a pot on the stove or instant pot

[4] Simmer on stovetop or in your instant pot for 20 minutes [or until carrots are soft]

[5] Let your vegetables cool & transfer to a blender

[6] Blend your soup & serve!

Best made with a friend or on a cozy Friday night as a way to unwind from the work week.

Happy cooking!

Ingredients ~

4 carrots

1 fennel bulb

1 leek

1 yellow onion

1 inch peeled ginger [finely chopped]

1 can coconut milk

1.5-2 cups vegetable broth

2 tbs olive oil

1 tsp turmeric

Salt

Pepper