How to Make our Sous Vide Beet and Baby Carrot Soup

Sous Vide Beet & Carrot Soup Recipe

 

Nutrition

This Sous Vide Recipe is rich in:

High-Quality Fats (Coconut Milk + Pumpkin Seeds)

Potassium (Carrots + Beets + Pumpkin Seeds)

Vitamin B6 (Carrots + Beets + Orange Juice)

Vitamin C (Carrots + Beets + Orange Juice)

Dietary Fiber (Veggies + Pumpkin Seeds)

Magnesium (Beets + Pumpkin Seeds)

Iron (Beets + Pumpkin Seeds)

Calcium (Pumpkin Seeds)

Protein (Pumpkin Seeds)

Vitamin A (Carrots)

 

 

Ingredients

Fresh Squeezed Orange Juice (of 1 Orange)

1/2 Pouch of Organic Sous Vide Beets

1/4 Cup Coconut Milk (Full Fat)

2 Sous Vide Carrots

1/4 Tsp Turmeric

1 Tsp Cinnamon

1/4 Tsp Nutmeg

1 Cup Water 

 

Optional

Add 1/4 Tsp Ground Ginger and mix in thoroughly.

Top with 2 Tbsp of Pumpkin Seeds.

 

 Sous Vide Beet and Baby Carrot Soup Recipe

 

Directions

Fresh squeeze one medium orange. Pour juice into a blender or food processor.  

Pour all remaining ingredients (except pumpkin seeds) into the blender as well. Blend thoroughly.

Place mixture into a medium stovetop pot. Heat over medium heat for 90-180 seconds.

(Stir thoroughly while heating.) Once heated, remove from burner and allow to cool.

After 2-3 minutes, pour the soup into your favorite soup dish. Sprinkle pumpkin seeds 

over the soup and enjoy!

 

Sous Vide Beet and Baby Carrot Soup Recipe

 

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From Our Family to Yours,

The Lagudis 

 

 

 

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