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Carrot Rhubarb Soup 🥕🍲

Ingredients

  • 2 heaping cups of peeled, chopped carrots
  • 1-1/2 cups rhubarb, chopped (discard leaves)
  • 1 cup coconut milk (BPA-free can)
  • 1 cup filtered water (adjust to desired consistency)
  • 1/2 teaspoon cinnamon (divided in 2)
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon ground turmeric
  • 1/8 teaspoon ground cloves
  • Juice from 1/2 lime
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Pinch of smoked paprika or piment d'esplette (optional)

Directions

Preheat the oven to 350°F (175°C).
Place the carrots and rhubarb on a baking sheet, keeping them separate to monitor cooking times. Drizzle with olive oil, salt, pepper, and half the cinnamon.
Bake for about 15-20 minutes, stirring once. Remove rhubarb when cooked through, as it tends to cook faster than the carrots. The carrots are ready when they begin to soften and caramelize.
Place cooked rhubarb and carrots in a high-speed blender with coconut milk, 1/2 cup water, the remaining cinnamon, ginger, turmeric, and cloves. Blend until smooth.
Continue to add water until desired consistency is reached. Finish with lime juice, salt, pepper, and smoked paprika if using.
Serve hot. Optionally, garnish with cooked carrot top greens.

Prep Time: 10 minutes
Cook Time: 20 minutes
Calories: Approximately 150 kcal per serving

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