• 4 Tbsp. SweetLeaf® Stevia Sweetener
  • 2 1/2 lbs. medium carrots peeled, diced
  • 1 medium yellow onion, diced
  • 1 jalapeño, half of the seeds removed
  • 2 tsp. cumin powder
  • 1 tsp. oregano
  • 1 1/2 qt. vegetable stock
  • 1 cup coconut milk
  • 1 bay leaf
  • Salt and pepper, to taste
  • Directions

    In a medium sauce pot, place all ingredients (except coconut milk) and simmer until carrots are soft (stick the tip of a knife in and it slides out easily, about 25 minutes). Remove bay leaf, add coconut milk and purée with Vitamix or handheld blender until smooth. Season with salt and pepper. Serve.

    Leave a Reply

    Your email address will not be published.