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Mia Rigden’s Tropical Carrot Sweet Potato Soup

11 months ago by

Mia Rigden is the dynamic founder of Rasa Life, which offers personalized nutrition and encourages healthy lifestyle habits through holistic wellness coaching, delicious recipes and meal plans. While Mia’s career has taken a few different shapes, including restaurant PR, it has always been driven by her love of the celebratory nature of dining with friends and family. Now with Rasa Life she’s able to expand on her obsession with food and communications with a healthful spin. Today she is sharing a recipe that is compliant with her signature “RASA Challenge,” which is a 21-day mind, body, and soul detox. It’s a carrot and sweet potato soup that is the perfect antidote for cold winter nights, but has all of the feels of a tropical vacation: a little heat, some coconut and a squeeze of lime.

Tropical Carrot Sweet Potato Soup, Chef Mia Rigden

Serves 4
Time: 1 hour

Ingredients:

1 lb carrots, peeled and roughly chopped
1 lb sweet potatoes, peeled and roughly chopped
2 cloves garlic, chopped
1 medium onion, roughly chopped
3 1/2 cups vegetable broth
1/2 + 2 tbsp cup full fat coconut milk
1 tbsp coconut oil
2 tbsp Harissa (like New York Shuk)
1 lime
Salt
Thai basil

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Make it:

Heat coconut oil in a Dutch oven or pot over a medium heat. Add onions and garlic, and stir for a few minutes, then add carrots and sweet potatoes. Sautee for 3-5 minutes, then add vegetable broth and ½ cup of full fat coconut milk. This can be from a can, but make sure it is unsweetened and that the can is BPA free. Place the remaining coconut milk in an airtight container the fridge to be used as a garnish.

Next, bring soup to a simmer and let cook for about 30-45 minutes, or until carrots and sweet potatoes are fully cooked and tender. Then transfer to a high-speed blender and add harissa paste. Look for a harissa that does not have added sugar. Blend until completely smooth and season with salt to taste.

When ready to serve, reheat and top each bowl with ½ tbsp drizzled coconut milk, a squeeze of lime, a pinch of sea salt and Thai basil leaves. If you can’t get Thai basil, substitute with regular basil.

Mia Rigden’s Tropical Carrot Sweet Potato Soup

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