In a medium bowl, mix together your Greek yogurt and almond milk. I used an electric mixer, and mixed until frothy. This is your heavy whipping cream substitute. Set aside.
Heat a large pot over medium heat. Add your olive oil or butter. Add your chopped carrots and onions and saute until onions start to be translucent. Add garlic and saute for one minute longer. Season lightly with salt and pepper.
Stir in your broth, pumpkin, nutmeg, and sage. Add any additional salt and pepper, to taste. Bring to a boil. Reduce heat and let simmer, uncovered, for 10 minutes.
Cool slightly before processing soup in batches in a blender until smooth. Be careful – it will be hot! You can also use an immersion blender for this step if you have one. Once it has all been blended, return to the original pot.
Stir in your Greek yogurt/almond milk “cream” until thoroughly mixed and heated throughout. Add cheese, and stir until melted.
Garnish with toppings of your choice.
Video
Notes
Serving size = about 1 1/2 cup 21 Day Fix Container Counts (I rounded up a little when in between measurements):
1/4 green
1/2 purple
1/2 red
1/2 blue
1/2 tsp (but barely even that...I don't count it when I'm tracking my containers and eat this)
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