Organic Creamy Coconut, Beet & Carrot Soup - Vegan, Gluten-Free, Healthy Meal - Perfect for Lunch, Dinner & Meal Prep

Organic Benefits:

• Packed with healthy fats
  
• Vitamin rich
• Gut nourishing

What You’ll Need:

• 1 4 small-medium sized beets, peeled and diced
• 6 large carrots, peeled and diced
• 1 can full fat coconut milk
• 1 large onion, diced
• 2 cloves garlic, minced
• 1/4 tsp
• 2 cups vegetable stock
• 4 tbsp
• 3 tbsp flaxseed cooking oil or
  
  Optional:
  2-3 tsp

Dairy Free - Gluten Free - Vegan - Refined Sugar Free 

• Cook Time: 45-60 minutes
• Yields: 1 large pot

Preparation:

1. On medium/high heat, sautée onions in oil until aromatic. After 3-4 minutes, add garlic, beets (peeled) and carrots and sautée until beets and carrots begin to cook (approx 4-5 minutes).
2. Add vegetable stock, coconut milk, ginger extract and beet latte powder.
3. Bring to a boil and then reduce heat.
4. Simmer for about 30 minutes - until beets and carrots are tender and your flavours have developed.
5. Add salt to taste.
6. In a high powered blender, or using an immersion blender, blend your soup a little at a time until smooth.
7. Garnish with pumpkin seeds and enjoy!