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Creamy Broccoli and Carrot Soup Recipe
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5 from 1 vote

Creamy Broccoli and Carrot Soup Recipe

Creamy broths that are thickened with coconut milk and vegetable stock, are high up on our list of go-to soups. Broccoli and carrot is but one favorite.
Course Soup
Cuisine American
Keyword broccoli, carrot, creamy
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 4 people
Calories 198kcal
Cost 6

Ingredients

Instructions

  • Melt ghee in a large saucepan over medium-high heat.
    2 tbsp. ghee or coconut oil
  • Add the garlic and leek and cook until soft, 3 to 4 minutes.
    2 garlic cloves, 1 leek
  • Add the broccoli; cook for 4 to 5 minutes, stirring as needed.
    6 to 8 cups broccoli florets
  • Pour in the vegetable stock and shredded carrot.
    3 to 4 cups vegetable stock, 1 carrot
  • Bring the soup to a simmer, cover, and cook for 15 to 20 minutes – or until broccoli is soft.
  • Purée the soup using an immersion blender.
  • Mix in the coconut milk, season to taste, add more coconut milk if the consistency is too thick, and simmer another 4 to 5 minutes.
    ½ cup coconut milk, Sea salt and freshly ground black pepper

Nutrition

Calories: 198kcal | Carbohydrates: 17g | Protein: 5g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 769mg | Potassium: 588mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4145IU | Vitamin C: 126mg | Calcium: 90mg | Iron: 2mg