Creamy Carrot Soup with Garlicky Sauteed Greens

Creamy Carrot Soup (dairy free)

with garlic and onion sauteed greens

This is a super creamy soup made without dairy! It's sweet and savory at the same time, and oh-so-satisfying!!

Chop 1 large onion.

Heat 1 tablespoon olive oil in a large pot, over medium heat.

Add onion and 1/8 teaspoon sea salt.

Cook for about 10 minutes, or until onions start to brown, stirring often.

Add 8 carrots, chopped. (No need to peel if you are using organic).

Add 1 cup water and another 1/8 teaspoon sea salt.

Cover and bring to a boil.

Reduce heat and simmer until carrots are very tender, about 30 minutes.

Puree in a blender, adding more water as needed to facilitate blending.

Taste.

Add a bit of honey for a sweeter taste. I also like to sprinkle in some cinnamon and nutmeg.

For the greens:

Wash and dry 1 bunch greens. Here I've used chard. But you can also use kale, collards, bok choi, arugula, spinach, etc.

Set the greens aside.

Slice 1 large red onion.

Heat 1 tablespoon olive oil in a saucepan, over medium heat.

Add onion and 1/8 teaspoon sea salt.

Cook for 10 minutes, stirring often, until onions begin to brown.

Then, add 1 or 2 cloves garlic, minced, and saute for 30 seconds.

Add your greens and 1/4 teaspoon sea salt.

Stir until the greens begin to wilt, and then immediately remove from heat when they reach the doneness you desire. I take them out as soon as they turn bright green and just a bit tender.