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| That’s What Happens When You Use Purple Carrots… |
Each serving provides:
- Calories: 427
- Fat: 17 g
- Protein: 44 g
- Carbs: 31 g
Serves: 2
- Vitamin A powerhouse
- Vitamin C
- Antioxidants
Ingredients
- 2 tbsp. expeller-pressed coconut oil
- 1 onion, chopped
- 1 large potato, diced
- 1 tbsp. ground coriander
- 4 large carrots, diced
- 6 cup organic vegetable or chicken stock
- 14 oz. chicken breast
- Sea salt and pepper
- Fresh coriander, chopped
Instructions
1. In a large pot, heat the oil over medium heat. Brown the onion for 3 minutes. Add the potato, coriander and carrots and cook for 2 more minutes. Add the stock and diced chicken breast.
2. Bring to a boil, lower heat and simmer 15 minutes, uncovered. Potatoes must be tender.
3. Blend soup using an immersion blender. Add salt and pepper to taste. Sprinkle chopped coriander on top.
Prep time: 10 minutes
Cooking time: 25 minutes
