Chayote Squash & Carrot Soup


1 Tbsp coconut oil
1 large onion (thinly diced)
2 cloves garlic, minced
6 cups chopped chayote
4 cups chopped carrot
1 big pinch each sea salt + black pepper
1 1/2 Tbsp curry powder (click for how to DIY)
1/4 tsp ground cinnamon
1 14-ounce can light coconut milk
2 cups vegetable broth
2-3 Tbsp maple syrup (or sub coconut sugar)
1-2 tsp chili garlic paste (optional)
  1. Boil chayote squash & carrots in a large pot of water
  2. While the veggies are boiling, eat a large pot over medium heat.
  3. Once hot, add oil, onion, and garlic.
  4. Sauté for 2 minutes, stirring frequently.
  5. Add boiled chayote squash and carrots to pan and season with a pinch each salt and pepper curry powder, and ground cinnamon. Stir to coat. Then cover and cook for 4 minutes, stirring occasionally.
  6. Add coconut milk, vegetable broth, maple syrup or coconut sugar, and chili powder (optional - for heat).
  7. Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes or until squash is fork tender.
  8. Transfer soup to a high speed blender, and purée on high until creamy and smooth. Return soup back to pot when it’s super creamaaaay.
  9. Taste and adjust seasonings, adding more curry powder, salt, or sweetener as needed. Continue cooking for a few more minutes over medium heat.
  10. Serve the soup and feel the warmth and deliciousness of the soup spread throughout your whole body.