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Carrot Soup

Whether roasted with olive oil, blitzed for a juice, chopped into a soup, or eaten crunchily raw, there is always a special place in my kitchen for a good bunch of carrots. What makes them especially healthy in my opinion is the variety of factors they contribute to: skin health, eyesight, and strong hair and nails. They're also a great source of antioxidants, which become more readily available to the body, once the carrot is cooked.

Prep Time 30 minutes
Serves: 4
Difficulty Level: Low
Carrot Soup
Ingredients for carrot soup:
Onions - 1 (chopped)
Coconut oil - 2 tbsp. (alternative: butter)
Red curry paste - 1 tbsp.
Carrots - 2 Ibs (peeled and chopped)
Coconut milk - 1 14-oz. can (full-fat is best)
Salt - as needed
Water - as needed
Lemon juice - from 1 lemon (alternative: lime juice)
Method of preparing the carrot soup:
  1. Sauté the onion with coconut oil over medium-high heat.
  2. Stir in the curry paste, then add the carrots. Cook only for a minute before adding the coconut milk and salt. Cover with water.
  3. Simmer 10-15 minutes until your carrots seem tender. Next puree the mix with a blender or hand blender.
  4. If needed, you can thin out the soup with lemon juice or, if you'd prefer it, use water.
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Related Topics: soup , winter , vegan , vegetarian , healthy , carrot , puree
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