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Paleo Caramelized Carrot Soup

Paleo Caramelized Carrot Soup

October 30, 2015 0 Comments 6187 views

Paleo Caramelized Carrot Soup features caramelized, roasted carrots and spices to add natural sweetness and flavor to on of your favorite winter-time comfort foods.

Caramelized Carrot Soup Ingredients:

  • 4 cups of Peeled Carrots
  • 1 Clove Garlic, Minced
  • 1 Shallot, Minced
  • 1 Rib Celery, Minced
  • 1/3 Cup Ginger, Minced
  • 1/2 Teaspoon Cumin Seeds
  • 1/4 Teaspoon Coriander Seeds
  • 1/4 Teaspoon Ground Tumeric
  • 1/2 Teaspoon Cayenne
  • 2 Tablespoon Kasandrinos Extra Virgin Olive Oil 
  • 1 Teaspoon Orange Juice
  • 250 ml Coconut Milk
  • 750 ML Vegetable Stalk
  • 2 Tablespoon Sea Salt
  • Crushed Almonds for Garnish
  • Fresh Ground Pepper

Directions:

  1. Preheat oven to 375 degrees.
  2. Place carrots on a Baking Sheet, drizzled in one Tablespoon of Olive Oil and 1 Tablespoon of Sea Salt.
  3. Bake Carrots for 25 minutes, or until thoroughly cooked, brown, and caramelized.
  4. In a large saucepan, saute Garlic, Shallots, Ginger, and Celery on medium heat for 5 minutes in Olive Oil.
  5. Add vegetable broth and bring to a boil.
  6. Once the carrots are thoroughly cooked, slice them and put them into the saucepan.
  7. Add remaining ingredients, except for the crushed almonds and ground pepper.
  8. Process in a food blender to smoothen the soup.
  9. Top with almonds, fresh ground pepper and serve.

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Karen Pendergrass

Karen Pendergrass

ENTP polemicist and enthusiast in a myriad of areas including agricultural sustainability, applications of bacteriotherapy, autoimmunity, color theory, hard determinism, gut microbiome, fiber, antioxidants, and psychology. Founder of The Paleo Foundation and Cetogenica.com. Agnostic in general— except for I know with certainty that pineapples do not belong on pizza.

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