This curried carrot soup has been on constant rotation since I started the Whole 30. I am not used to eating meat at every meal so I have been making an effort to make meals that are not so meat based to eat. This soup fits the bill--it is warm and comforting and really very filling. I have been making a big batch on Sundays to pack for lunches throughout the week to increase my success throughout the week.
It is filled with super healthy ingredients:
- Carrots (for beta-carotene, fiber and Vitamin K
- Onions and Garlic (immunity boosters)
- Coconut Milk (healthy fats)
- Curry Powder and Turmeric (anti-inflammatory properties)
I like to top it with a drizzle of coconut milk, sliced almonds, spiced pumpkin seeds, crisped bacon bits or crumbled sausage.
Curried Carrot Soup {Vegan, Paleo, Whole 30}
This recipe for curried carrot soup is one of our family favorites. Warm, comforting and delicious--we make it on the regular.
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Ingredients
- 1 bag of baby carrots 16 ounces or 3-4 carrots cut into evenly sized pieces
- 1 small onion diced
- 1 clove garlic minced
- 2 tablespoons olive oil
- 1 can full fat coconut milk
- 2-3 cups vegetable broth
- 2 Tablespoons curry powder
- 1 teaspoon turmeric
- 2 teaspoons kosher salt
Instructions
- In a saucepan, saute onions and garlic in the olive oil. Add spices and saute until fragrant. Add carrots, coconut milk, and vegetable broth.
- Simmer for 35 minutes or until the carrots are soft. Using an immersion blender (or a regular blender), process until smooth.
- Serve with a drizzle of coconut milk, sliced almonds, spiced pumpkin seeds, crisped bacon pieces or crumbled sausage.
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