Creamy Coconut Carrot Soup with Avocado and Toasted Quinoa

Creamy Coconut Carrot Soup

with Avocado and Toasted Quinoa

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This creamy soup can be served hot or chilled, and is a welcome break from its heavier soup counterparts. Bright orange in color and served with ripe avocado, it's the perfect summer dish.

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SERVINGS
2
PREP & COOK TIME
25 min
CALORIES
1
FAT
1g
CARBOHYDRATES
1g
PROTEIN
1g

MAIN INGREDIENTS

  1. 2 tablespoons olive oil*
  2. 1 pound carrots
  3. 1 onion
  4. 2 cups vegetable stock
  5. 1 can coconut milk
  6. ¼ cup cilantro leaves
  7. 2 avocados
  8. 1 lime
  9. salt and pepper to taste*
  10. *not included
Allergens: tree nuts

TOOLS

  • Blender
  • Large Pot
  • Small Sauté Pot or Pot

INSTRUCTIONS

1
Rinse and dry all produce. Peel carrots and roughly chop into ½ inch pieces. Peel and dice onion. Pick leaves from the cilantro stems and set aside. Cut the lime into 4 wedges.
2
In a large pot over medium heat, add 1 tablespoon olive oil. Add carrots and onions and sauté lightly for about 3 minutes, season with salt and pepper.
3
Turn heat to high and add 2 cups vegetable stock into the pot. Cover with a lid and allow to cook for 15-18 minutes, or until carrots are tender. Be mindful of the steam when checking carrots! Continue on to next step while they cook.
4
To toast quinoa, first rinse the grain under running cold water. Drain well, and place in a small pot of sauté pan over medium heat. Continue to stir as quinoa dries, and it will develop color in a few minutes on the heat. Once a nutty aroma starts to come from the pan you will know it’s done. Remove from heat and set aside.
5
Once carrots are tender, pour the mixture into blender along with coconut milk and blend until smooth Season with salt to taste.
6
Cut avocados in half, use a chef’s knife to pull out pit and slice the flesh while still in the shell. Use a spoon to scoop each side out and place on top of soup. Squeeze a wedge of lime over the avocado and sprinkle cilantro over soup. Enjoy!