A two tone soup that is both sweet and savory. It is filled with minerals and vitamins needed during the autumn season.

Prep Time

50 min

Cook Time

45 min

Ready In

1 hour, 35 min

Servings

4 servings

Ingredients

  • 1white and light green parts thinly sliced, discarding the rest leek, white and light green parts thinly sliced, discarding the rest
  • 6 cups vegetable stock or bouillon dissolved in water
  • 7 tablespoons coconut oil, divided
  • 4 tablespoons spelt flour
  • 1 large onion, chopped
  • 2 pounds carrots, peeled and cut into chunks

Green pea soup

  • 6 cups vegetable stock or bouillon dissolved in water
  • 7 tablespoons coconut oil, divided
  • 4 tablespoons spelt flour
  • 1 large onion, chopped
  • 1 leek, white and light green parts thinly sliced, discarding the rest
  • 20 ounces frozen peas

Directions

Bring the stock to a boil. Reduce heat and simmer to keep it warm. Making the carrot or sweet pea soup: in a large pot, heat four tablespoons of coconut oil over low heat. Add the spelt flour, whisking until smooth. Cook this for 1 minute whisking constantly. It will thicken. Add 1 tablespoon of coconut oil. Add the onion and the leek; saut?© 5-7 minutes or until translucent. Add remaining 2 tablespoons coconut oil to the pot. Add the vegetables (either the carrots or the peas). Sauté about 5-10 minutes and roughly 2-5 minutes more for the carrots. Stir the hot stock into the vegetables. Bring mixture to a boil: reduce heat. Simmer, covered for 30 minutes. Transfer soup in batches into a blender; process the mixture until smooth. If the carrot soup is too thick, thin with almond milk or hemp milk. The pea soup should then be poured through a strainer to get all the pea shells out; press the back of the spoon to release all the liquids. To serve, place a serving of carrot soup with a scoop of pea soup poured on top (see picture for serving idea).

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