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.
This recipe for curried carrot soup is one of our family favorites. Warm, comforting and delicious--we make it on the regular.
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
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.