Carrot Coconut Pumpkin "Leeky" soup (or "creamy dreamy tropical Fall" soup")

Carrot Coconut Pumpkin
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 213.6
  • Total Fat: 5.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 489.2 mg
  • Total Carbs: 33.1 g
  • Dietary Fiber: 12.6 g
  • Protein: 9.0 g

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Introduction

Tastes like the tropics, Fall, and yummy carrot coconuts at the same time! Can adjust salt, and/or the carrots and beans. I like the add 2 cups cooked beans for lots of protein! (: Tastes like the tropics, Fall, and yummy carrot coconuts at the same time! Can adjust salt, and/or the carrots and beans. I like the add 2 cups cooked beans for lots of protein! (:
Number of Servings: 4

Ingredients

    4 serving Bunny-Luv Carrot Pack (by XJENNXX)
    2.0 slice Leeks
    .5 tsp Salt
    0.45 tsp Black Pepper (Ground) (by TIARENEE)
    2.0 cup 15 Bean Soup - 1/2 C cooked - beans only
    2.0 clove Garlic
    2.5 tbsp chopped Onions, raw
    1 stalk, medium (7-1/2" - 8" lon Celery, raw
    .5 cup Vegetable Broth - Wolfgang Puck (by LOUNGELEMON)
    0.5 cup Libbys 100% pure pumpkin, canned
    1 cup Silk Pure Coconut Milk (Original)
    1 tbsp Coconut Oil

Tips

Very present coconut flavor, cans sub almond milk and olive oil but not sure how that would taste... try at your own risk


Directions

Just simmer onions and garlic in the coconut milk, then add the rest. I cooked the beans before hand and the baby carrots were steamed before I dumped them in as well.

Serving Size: Makes 4 servings, 1 cup each about.

Number of Servings: 4

Recipe submitted by SparkPeople user THISTHENEWME.

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