Butternut Carrot Sweet Potato soup

Ingredients

• 2 tbsps avocado oilNutrition
• 15 oz baby carrotsNutrition
• 4 cups vegetable brothNutrition
• 1 3/4 cups unsweetened coconut milkNutrition
• 5 cups butternut squash, cubedNutrition
• 1 5" long sweet potatoNutrition

Directions

1. 1Heat up the oil in a large pot over medium heat. Sauté the onion and the carrot for about 3-5 minutes.
2. 2Add the squash and sweet potato to the pot and pour in the vegetable broth. Add the spices and salt and bring to a boil. Once it has started to boil, reduce to a simmer and cover while allowing it to cook for about 20 minutes or until all of the veggies are very tender. Pour in the coconut milk.
3. 3Using an immersion blender or regular blender, puree the vegetables until a thick, smooth consistency is reached.
4. 4Serve warm and enjoy.

Nutrition per serving

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