Traditional Carrot soup

 
Whether it’s too many weekend barbecues, camp menus or summer travel, sticking with healthier food choices can be hard this time of year. My secret get-back-on track soup, this light recipe will kill your cravings for the heavy foods that may be slowing you down. Enjoy!
 
INGREDIENTS

2 tbsp extra virgin olive oil
2-3 pounds of carrots, peeled and roughly chopped
1 onion, chopped
2 tsp turmeric
1 tsp sea salt
black pepper, to taste
6 cups chicken broth
1 can full fat coconut milk
 
DIRECTIONS:

Lightly coat sauté pan with oil. Sauté onion at medium heat for 2 min. Stir in the spices and carrots. Cook for 5 minutes. Add the stock and coconut milk. Bring to a boil and cook uncovered for 15 minutes, or until the carrots are soft.

Blend the soup in your blender, adding water as needed to reach the desired consistency. Chill in the fridge.