Coconut Carrot Bisque



I always tell my clients who are looking for more energy to eat light at night. Supper is supposed to be supplementary. Your body needs time to heal, clean, and repair at night while you're sleeping. If it's busy digesting a big meal, that won't happen, and you will feel sluggish and tired in the morning. This soup is so tasty and grounding you will surely be satisfied.


INGREDIENTS

3 pounds carrots, small dice

1 large onion chopped

2 tbsp olive oil

2 cloves garlic, minced

1 tbsp curry powder

1/2 tsp salt

dash of pepper

3 cups of vegetable broth, or 1 bouillon cube dissolved in 3 cups water

1 can coconut milk

1 tbsp maple syrup

DIRECTIONS


STEP 1 In a stockpot, cook the carrots and onion for 15 minutes (or fork tender) cover and stir occasionally. Add the garlic, curry, salt and pepper saute for another minute Add the vegetable broth, cover and bring to a boil. Simmer on low for 10-15 minutes or until carrots are tender. Add the coconut milk and bring to a low boil. Using a blender puree soup. Add the maple syrup. Season to taste.

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