Recipe Ingredients
- 1 tablespoon olive oil
- 2 pounds frozen sliced carrots
- 1 (12-ounce) bag frozen fire-roasted peppers and onions
- 2 cloves garlic, minced
- Kosher salt and freshly ground black pepper, to taste
- 3 cups low-sodium vegetable broth
- 1 1/2 cups coconut milk
- 2 teaspoons smoked paprika
- 2 teaspoons chopped fresh thyme, plus more for garnish
- 1/2 cup unsweetened coconut cream
- Toasted pumpkin seeds or sunflower seeds, for garnish
Recipe Directions
- Heat oil in a large heavy-bottom pot or Dutch oven over medium heat. Add carrots, pepper and onions, and garlic, and cook, stirring occasionally, until tender and fully heated through, about 5 to 8 minutes. Season with salt and pepper.
- Add broth, coconut milk, paprika, and thyme and simmer, covered, until flavors develop, about 15 to 20 minutes. Using an immersion blender or blender, purée soup until smooth, working in batches if necessary. Season with additional salt and pepper, to taste.
- Divide soup among bowls. Drizzle with coconut cream and garnish with seeds and additional thyme.
