So who’s ready for spring??? This girl right here is! Although we have had a pretty mild winter here in Dallas and I should not complain, but I miss the flowers and most of all my vegetable garden. Which I just reminded myself that I need to do some research on gardening in this new to me climate. I think I can start planting in March! Yippee!
You certainly don’t need a garden to make this soup. Just a bag of carrots and 4 or 5 other ingredients. It’s soooo easy to make and full of veggies!
For the seasoning I used Simply Organic’s Sweet Cinnamon Chili seasoning packet. If you don’t have that you can easily mix in a small bowl 1/2 teaspoon cinnamon, 1/4 teaspoon red pepper flakes (optional for spice), 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, dash of cumin, salt and pepper.
- 2 tablespoons oil
- 1 pound carrots, peeled and sliced
- 2 leeks, white part only, chopped
- 4 cups vegetable broth
- 1/2 packet of Simply Organic Sweet Cinnamon Chile Crazy Awesome Veggies
- 1 15 ounce canned coconut milk
- Greek yogurt (optional)
- Heat oil in a large pot over medium high heat. Add sliced carrots and leeks and saute for 5-8 minutes, stirring frequently.
- Add vegetable broth and half the packet of Sweet Cinnamon Chile Crazy Awesome Veggies. Simmer for 20 minutes or until carrots are soft.
- Stir in canned coconut milk and simmer for another 2 minutes. Use and immersion blender or carefully ladle into a blender and blend until smooth.
- Top with a dollop of Greek yogurt.