Carrot Coconut Curry Soup

This carrot coconut curry soup is easy to make and will leave you feeling warm and cozy inside. Perfect on a chilly day or when you need to make something quick with just a few ingredients. This soup is creamy and plant based. It is simple on purpose, with spices that help make it easily digestible. On days when you are feeling ungrounded, foggy headed, or stressed, this simple soup will bring warming and stabilizing qualities.

Ingredients

• 1 lb carrots (about 6 carrots)
• 1 1/2 cup vegetable broth
• 1 1/2 cup coconut milk
• 3/4 tsp cumin
• 3/4 tsp coriander
• 3/4 tsp turmeric
• 1/2 tsp pink salt
• 1 tsp peeled, grated fresh ginger
• 2 Tbsp ghee (if you are dairy free use 1 1/2 Tbsp coconut or olive oil)
• Juice from 1/2 small lime

 

Instructions

In a medium saucepan, begin to boil 4 cups of water. Coarsely chop the carrots and add to the pot. Boil for 10-15 minutes, until the carrots are tender (you should be able to poke with a fork). Once the carrots are cooked drain water. If using an immersion blender, add the rest of the ingredients into a pot with the carrots and blend until smooth. If you are putting the ingredients into a blender make sure to let the carrots cool off first to avoid a carrot explosion, then add the rest of the ingredients and blend until smooth. Heat up in a saucepan. Eat as is or garnish with fresh cilantro, roasted chickpeas, or roasted sunflower or pumpkin seeds.

1. Boil 4 cups of water in a medium saucepan.
2. Coarsely chop the carrots and add to pot. Boil 10-15 minutes, until the carrots are tender.
3. Once the carrots are cooked drain the water.
4. Add the rest of the ingredients to the pot and blend with an immersion blender. If you are using a regular blender, make sure to let the carrots cool off first before blending, to avoid a carrot explosion.
5. Heat up in a saucepan on the stove top if needed. Eat alone or garnish with fresh cilantro, roasted chickpeas, or roasted seed of choice.