Hansen's butternut-carrot soup also has a major skin-healing ingredient—carrots. They are high in vitamin C, which helps produce collagen and reduce wrinkles, as well as beta-carotene, an antioxidant that improves cell regeneration.
So whether you feel like your body needs a big detox after Thanksgiving or just a little pick-me-up, this soup will help you get there!
Roasted Butternut-Carrot Soup
Makes 2 servings
¼ butternut squash, with skin and seeds removed, diced
2 carrots, chopped
½ cup canned full-fat coconut milk
¼ cup vegetable broth
Pinch of sea salt
2 cups shredded kale
1 teaspoon olive oil
Pinch of ground black pepper
½ handful of fresh parsley leaves, for garnish
2 tablespoons sunflower seeds
1. Preheat the oven to 400°F/200°C. Line a baking sheet with parchment paper.
2. Spread the squash and carrots on the baking sheet, and bake for 45 minutes.
3. Blend the squash, carrots, coconut milk, broth, and salt in a blender or using an immersion blender until smooth.
4. Transfer the soup to a pot, set over medium heat, and cook for 3 minutes. Add the kale, and cook for an additional 2 minutes.
5. Serve drizzled with the olive oil and sprinkled with the pepper, parsley, and sunflower seeds.