BY LIFE’S LITTLE SWEETS
This Carrot Pumpkin Soup is savory, warm, and soothing with Fall flavors. Try this healthy soup for dinner tonight! Vegan option.
– 3 tablespoons unsalted butter, You can substitute the same amount coconut oil or vegan butter – 1 1/2 pounds carrots, peeled and sliced into about 1/2 inch-size pieces – 1 cup canned pumpkin puree, you can add more to taste
Melt the unsalted butter in a Dutch oven or large soup pot.
When the butter is melted, add the chopped carrots and onions.
Cook until tender, stirring occasionally, and add 1 teaspoon kosher salt when you start stirring.