Cream of carrot soup, E

8 large carrots, peeled and cut in half
Water 3 cups of water
1/2 to 1 cup of sweetened cashew milk
2 tsp of THM butter extract
1 tsp of onion powder
1 scoop of collagen or add leftover  shredded chicken breast
1 tbsp of chicken bouillon or trim bouillon mix.

Makes 3- 2 cups servings

Boiled carrots till soft. Blend the boiled carrots with about 3/4 cup of boiled water or you can use an inmersion blender. Once is well blended, add the remaining ingredients and let it simmer. Taste and seasoned to your liking.

This soup is savory, however a lot of people sprinkle cinnamon on top.

There’s no fats in this cream so you can still use light sour cream to amount your 5 grams fat or add 1 tsp of butter to your bowl. I use 1 slice of diced toasted sprouted bread to get a nice crunch.

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