Sweet Potato Coconut Carrot Soup
This creamy soup is packed full of healthy fats and nutrients for a perfectly well-balanced meal if you’re eating Paleo, Whole 30, or Bulletproof.
Servings: 6 Servings
- 3 Sweet Potatoes peeled and cubed
- 4 Carrots peeled and chopped
- 3 tablespoons Oil
- 1/2 cup Cashews
- 3 cups Canned Coconut Milk
- 2 cups Water
- 1/2 teaspoon Salt
- 2 tablespoons Butter
Heat the oil in a large pot or Dutch oven over medium heat. Add the sweet potatoes and carrots and cook for 2 minutes stirring occasionally.
Add the cashews, coconut milk, and water, cover, and reduce heat to a simmer. Let cook for about 45 minutes or until potatoes and carrots have softened.
Stir in the salt and butter until melted.
Using an immersion blender or working in batches with a blender, blend the soup until a thick and smooth consistency is reached.
Serving: 1serving | Calories: 545kcal | Carbohydrates: 37g | Protein: 7g | Fat: 44g | Saturated Fat: 29g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 341mg | Potassium: 899mg | Fiber: 8g | Sugar: 11g | Vitamin A: 22942IU | Vitamin C: 9mg | Calcium: 74mg | Iron: 4mg