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Creamy Vegan Carrot and Tart Apple Soup
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1 large onion, diced
- 2 pounds carrots, peeled and chopped (about 10 large carrots)
- 3 large Granny Smith apples, cored and chopped
- Salt and pepper, to taste
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh sage
- 2 bay leaves
- 4 cups vegetable broth
- 1-14 ounce can lite coconut milk
Directions:View on Back to Her Roots
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