This one is for my pepper belly friends! It’s got a little kick, and can be made in 30-minutes. I first tried this carrot habanero soup in a restaurant, and immediately knew I needed to recreate it with my own spin.
Side Note: If spicy isn’t your thing, no worries! Just remove the seeds from the habanero for a less spicy option.
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2 Tbsp extra virgin olive oil
2 lbs organic carrots, peeled and chopped
1 small red onion, chopped
1 habanero pepper
1 Tbsp garlic, minced
4 cups beef broth (I use @kettleandfire)
1 cup water
1 (5.4 oz) can organic coconut cream (the hardened white part at the top of the can)
1 Tbsp sea salt
1 tsp fresh black pepper
Garnish: micro greens, radish slices, dairy-free Greek yogurt
HOW TO MAKE:
-Add extra virgin olive oil to a Dutch oven or large pot heated to medium.
-Add carrots, onion, habanero, and garlic to pot. Cook for 5 minutes.
-Add beef broth, water, coconut cream, salt, and pepper to pot. Raise heat to high, and bring to a boil.
-Reduce heat to simmer, cover, and cook until carrots are fork tender (about 15-20 minutes.)
-Blend in blender in batches (don’t fill more than half way at a time), or use an immersion blender. Only blend until smooth so soup has a thick consistency. *If using blender, be careful since soup will be hot! I recommend holding the blender lid down with a towel!*
-Pour puréed soup back into pot. Reheat if necessary.
-Add garnish and serve immediately.