Curried Carrot Soup {Vegan, Paleo, Whole 30}

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.  

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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.  

Author Karla

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.