Roasted Carrot and Almond Butter Soup


I’ve never been a soup kind of person. Some people immediately gravitate towards comforting soups the minute the temperatures turn, and while I can understand the warmth factor, brothy soup has never really done it for me.

The other day I was over my Mom’s house making her some vegetable soup for the plant based cleanse she’s been tackling. Since it was another 10 degree day and I was scrounging for some lunch, I served myself up a heaping bowl of soggy veggies and clear broth. Satiating? Not in the least.. but I think that’s the point of cleanses.

After slurping down a bowl of broth I decided to leave the unsatisfying soup for those cutting back. I on the other hand am far from doing a vegetable and fruit cleanse and could use something a bit more… sustaining.

This soup is comfort, thick, rich, and fills you up with warmth on the coldest days. I can get behind that. And a surprisingly perfect combination of carrots and almond butter which you definitely can’t knock until you try. My original version of this soup was with peanut butter but in an effort to keep this paleo I swapped in almond butter.


Roasted Carrot and Almond Butter Soup

  • 1 lb. Carrots 
  • Olive Oil
  • 1 cup canned coconut milk (light or regular)
  • 1 1/4 cups broth (chicken or vegetable)
  • 1 sweet onion
  • 3 cloves of garlic (tsp of minced garlic)
  • Juice from 1/2 Lime
  • Handful of Fresh Cilantro
  • 3 Tbsp Almond Butter
  • Salt to taste

Preheat oven to 350 degrees. Slice carrots into rounds, coat with olive or coconut oil, toss and bake for 30 minutes or until well roasted. 

Meanwhile, heat a pan over medium heat and sautee minced garlic cloves and entire diced sweet onion for 7-10 minutes until soft. 

In a food processor combined roasted carrots, coconut milk, broth, sauteed onions and garlic, almond butter, juice from 1/2 of a lime, minced cilantro. Process until everything is smooth. Taste and add salt to your liking. 

In a soup pan heat soup until nearly a boil, then reduce heat to low, cover and allow to simmer for 10 minutes or longer. Garnish with sliced almonds and fresh cilantro. 



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