PALEO COCONUT CARROT LEEK SOUP!

Spring has sprung!  Time to enjoy some of the freshest flavors of the season!  This soup is so creamy and smooth!  It has a light coconut taste that does not over power the flavor of the carrots and leeks.  

I am officially soup obsessed.  I love hot soups and even cold soups or gazpacho this time of year!

This soup satisfied the toughest critics, my kids! There can't be any large chunks of vegetables or over-bearing flavors.  Everything has to blend perfectly and each spice has to compliment one another.

The soup is very simple to make with just a few fresh ingredients.  Total prep time 15 mins and total cook  time is 15 mins.  I divide my batch of soup evenly into glass storage  bowls and freeze them for my lunches.

Ingredients:

3/4 cup coconut milk
2lbs organic carrots rough chopped 
3 sprigs of fresh thyme
2 dried bay leafs
3 tbsp grassfed butter
1 medium yellow onion chopped
1 large organic wild leek chopped whites and light green part only
2 cloves minced garlic
4 cups organic chicken broth
1/2 cup water
sea salt to taste
black pepper to taste

Instructions:

• In a large stock pot over medium heat add the butter, leeks, onion and garlic and saute until tender
• Turn up the heat, add the chicken broth and carrots and bring to a boil then reduce back to medium heat
• Add the bay leaves. thyme sprigs. and 1/2 cup water and continue to heat until the carrots are tender (about 15 mins)
• When the carrots are tender, discard the bay leaves and sprigs of thyme
• Add the coconut milk and stir
• Remove from heat and allow the soup to cool

Transfer in batches to a blender or food processor and puree until smooth

Garnish with fresh basil and serve!