This creamy carrot soup is so perfect for these cooler fall days when you want something comforting yet nourishing. Made with rice to thicken and is creamy and delicious with the added coconut milk. Simple yet elegant it is complimented perfectly by any variation of fresh herbs.
Creamy Carrot Soup (with coconut milk)
1 tablespoon coconut oil
1 tablespoon olive oil
1 large onion
2 garlic cloves
4-5 small fresh thyme sprigs
4 cups chopped carrots
6 tbsp white rice
4 cups vegetable stock
1 1/2 cup coconut milk (unsweetened)
salt and pepper
Garnish with coconut butter and finely chopped fresh herbs.
Directions:
Melt coconut oil and heat along with olive oil in large saucepan, over medium heat. Add onion and garlic and cook until translucent and slightly browned. Add thyme, carrots, vegetable stock and rice. Bring to boil and then simmer until vegetables are very soft and rice is well cooked, about 1 hour. Cool slightly, then puree. Return to saucepan and add coconut milk, adding extra coconut milk or water to desired consistency. Season with salt and pepper to taste .
