Rhubarb isn't just for dessert. Pair this unique, tangy vegetable with savory items for a warm coconut carrot rhubarb soup that's vegan, paleo, Whole30-friendly, dairy free, and sugar free.

Rhubarb isn't an ingredient I cook with a lot.

It has a short spring season so you don't see it for a long time at the farmer's market or in the grocery store, if you're lucky to see it all.

The bigger rub for me is that rhubarb is pretty tart so it needs some serious sweetening to make it palatable.

Since I don't use sugar, I needed to do some balancing with another sweeter veg to create this creamy vegan carrot rhubarb soup.

So yes, rhubarb is a vegetable, though it seems like it should be a fruit.

It has loads of fiber, which means it'll fill you up and not have you reaching for a snack 20 minutes after eating it.

Rhubarb has very few calories, is low in fat and cholesterol, and high in brain-healthy Vitamin K.

There's antioxidants like Vitamin C and A, and a good amount of calcium.

Rhubarb has a lot going for it.

The only note to be careful of when dealing with rhubarb is the toxic leaves.

Personally I've never seen the rhubarb sold with the leaves still on, but if you're pulling some from a garden, be sure to chop off the leaves.

They have high levels of oxalic acid, which is toxic to the system.

Carrots have a natural sweetness when you roast them, not to mention additional fiber, Vitamin C, A and K.

So adding the carrots balances the rhubarb soup nicely and keeps it free from refined sugar.

Coconut milk further sweetens the pot and adds a velvety creaminess.

Grab some rhubarb if you see it, and don't be so quick to throw it in a pie or sweet dish.

Try this savory preparation of coconut carrot rhubarb soup and you may have a new recipe to throw in rotation when the season hits.

Coconut Carrot Rhubarb Soup {Vegan, Paleo, Whole30, Gluten Free, Dairy Free, Sugar Free}

Makes about 4 servings

Ingredients

2 heaping cups of peeled, chopped carrots
1-1/2 cups rhubarb, chopped (discard leaves)
1 cup coconut milk (look for BPA-free can)
1 cup filtered water (adjust to your desired consistency)
1/2 teaspoon cinnamon (divided in 2)
1/4 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/8 teaspoon ground cloves
Juice from 1/2 lime
1 tablespoon olive oil
Salt and pepper to taste
Pinch of smoked paprika or piment d'esplette (optional)

Instructions

Preheat the oven to 350F. Place the carrots and rhubarb on a baking sheet, separating them so you can monitor cooking times. Drizzle with olive oil, salt, pepper and cinnamon and bake for about 15-20 minutes, stirring once. Check the rhubarb and remove if cooked through. The rhubarb tends to cook faster than the carrots. The carrots are ready when they begin to soften and caramelize.
Place cooked rhubarb and carrots in a high speed blender with the coconut milk, 1/2 cup water, the remaining cinnamon, ginger, turmeric and cloves. Blend until smooth. Continue to add water until desired consistency is reached, then finish with lime juice and salt and pepper and smoked paprika if using.

Note: I like to cook the carrot top greens with the vegetables and then add to the top of the soup for garnish. You can also use the greens raw in my carrot top mint pesto.