Dairy-Free Creamy Vegetable Soup
March 2nd, 2016
Dairy-Free Creamy Vegetable Soup
Ingredients
- Soup
- 2 1/2 cups gluten-free, yeast-free vegetable broth
- 1/2 medium sweet onion
- 3 cups chopped celery
- 1/3 cup chopped carrots
- 1 medium sweet potato baked
- 1 clove garlic peeled
- 1/8 tsp ground black pepper
- 1/2 tsp sea salt
- 1/4 cup full fat coconut milk
- cinnamon and nutmeg to taste
- Soup Sprinkles (your choice!)
- pumpkin seeds
- hemp seeds
- sunflower seeds
- unsweetened coconut flakes
- sweet potato chips
Instructions
- Place broth, onion, celery, carrots, baked sweet potato, and garlic in high speed blender.
- Blend for about 5 minutes, then add spices.
- Blend for another 1-2 minutes. Add coconut milk and blend for a final 10 seconds.
- Serve hot. If the soup has not reached a desired temperature from the blender, transfer to saucepan and heat over medium heat. Sprinkle with toppings of your choice.
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Amy Myers, MD
Amy Myers, MD is a two-time New York Times bestselling author and an internationally acclaimed functional medicine physician. Dr. Myers specializes in empowering those with autoimmune, thyroid, and digestive issues to reverse their conditions and take back their health. In addition, she is a wife, mother, and the successful founder and CEO of Amy Myers MD®.
