Creamy Curry Carrot Soup | Elissa Goodman

This simple Creamy Curry Carrot Soup recipe calls for only a few basic ingredients and does not require much time to prepare. This crowd-pleaser is a nutrient-dense, flavorful, vegan, comfort soup all year round!

The texture is smooth and creamy and the flavor packs a curry kick. There’s no cream or butter involved – just plant-based and whole-food ingredients that leave you feeling clean and satiated. And not to mention the vitamins, oh the vitamins! A, K, C (+ B6 and folate) to be exact. Plus, carrots are high in antioxidants, protect against cardiovascular disease, inhibit the growth of colon cancer cells, contain gut-enhancing fiber, and support your immune system.

Ingredients:

Serves 4 

1 tsp cumin seeds

1 tsp coriander

1 tsp peppercorns

1 tsp curry powder

1 bunch carrots, chopped

3/4 – 1 cup full fat coconut milk 

1 T fresh ginger, minced

1 T garlic, minced

1 cup yellow onion, chopped

3 cups vegetable broth, low sodium

Olive oil to coat the pan

Herbamare or salt to taste

Instructions:

Toast cumin, coriander, and peppercorns in pan over medium heat, including the ground curry powder. Shake the pan from time to time to prevent burning. When spices become aromatic and start to lightly smoke they are ready. Allow to cool and grind in a spice grinder.

Add olive oil to a medium pot. Sweat onions, ginger, and garlic with some salt until the onions are translucent. Add carrots, vegetable broth, and coconut milk and bring to a simmer. Once simmering, stir in the spices with a whisk and continue to whisk for 30 seconds to ensure spices don’t stick to the bottom. Simmer until carrots are tender for 25-30 minutes. 

Transfer soup to a blender and blend. Add salt or Herbamare to taste.

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