One of my new years goals is to cut out dairy. We have had a love, hate relationship for longer than I can remember, and it’s about time I treat my body with respect. So far it hasn’t been too hard except when I go out to eat at a restaurant. How do you navigate a menu when you have dietary restrictions? I got so frazzled last night I ended up caving and ordered a batch of fried macaroni balls.
Minus that slip up, I have been enjoying my new dairy free diet. Mostly because it challenges me to create recipes with ingredients I wouldn’t use like coconut creme. This Carrot and Butternut Squash soup can thank its creaminess factor to that little can of goodness. If you are wondering, yes you can taste the coconut in the soup. Nonetheless, I think it pairs really well with the carrots and butternut squash. With the frigid temperatures all around the country, this Carrot and Butternut Squash Soup is a welcome retrieve. Enjoy
- ½ tablespoon olive oil
- 1 half of an onion, chopped
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon nutmeg
- ½ teaspoon smoked paprika
- 1 small butternut squash, seeds removed and cut into chunks
- 2 cups carrots (1 lb)
- 3 cups low-sodium vegetable broth
- 1 cup coconut creme
- salt and pepper to taste
- In a large dutch oven over medium heat, add onion. Saute until tender, about 4 minutes. Stir in nutmeg, cinnamon and smoked paprika. Add butternut squash and carrots, cook for another 10 minutes. Pour in vegetable broth and coconut creme. Turn the heat down to medium low.
- Simmer for 35 minutes or until vegetables are tender.
- With an immersion blender, puree the soup until creamy. It will last for five days covered in the refrigerator.