We've taken our creamy carrot soup and elevated it by adding our Orange Almond coconut butter and cumin. Delish!
1 large onion
2 lbs carrots peeled and sliced
4 cup low sodium chicken or vegetable stock
15 oz Orange Almond coconut butter
2 Tbsp ground cumin
1 tsp sea salt
1/4 tsp chipotle chili pepper or cayenne pepper
2 Tbsp coconut oil
Melt coconut butter in large pot or Dutch oven and saute onion until translucent. Add carrots and sweat with onions for 10 to 15 minutes.
Add stock, cumin and salt, Cover and simmer over medium high heat for 20 minutes. Add coconut butter and chili pepper and puree until creamy with a blender or immersion blender. Serve immediately.