If you’re a regular reader, then you’re probably already aware of what a huge fan I am of the Conscious Cleanse. I just completed my second round of participating in the group Conscious Cleanse and I think I’m an even bigger fan now, if that’s possible.


The Conscious Cleanse isn’t your everyday cleanse. You’re actually able to eat real food and food that is absolutely delicious. For example, this Curried Carrot Soup is one of the cleanse approved recipes from the Conscious Cleanse book. Some other cleanse recipes that I’ve tried and loved were the beet hummus, Garlic Caesar Dressing, most of the over 20 smoothie recipes, and the black bean hummus just to name a few. It’s also really easy to follow your own recipes and even eat some of your favorite foods.


Participating for the second time was great because I knew exactly what to expect. If you’d like to read more about my thoughts on the Conscious Cleanse from the first time I participated, I have a whole page devoted to my experience. There is so much to love about this cleanse, but a few of my favorite things are:

  • a cleanse that includes eating real food
  • a Conscious Cleanse book with lots of helpful tips and a complete explanation of the cleanse; along with fabulous “cleanse friendly” recipes, like the Curried Carrot Soup
  • private Facebook page for all of the participants and creators to support each other (with full paid participation)
  • support from the Conscious Cleanse creators is just an email away
  • periodic conference calls for those paying for full participation

And the most wonderful thing is the way I feel during and after the cleanse!!

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Curried Carrot Soup (a Conscious Cleanse recipe)

A light flavorful soup that is wonderful served with brown rice.


  • 3 tablespoons coconut oil
  • 2 teaspoons curry powder
  • 8 medium carrots, peeled and thinly sliced
  • 4 medium stalks celery, chopped
  • 1 medium yellow onion, coarsely chopped
  • 5 cups vegetable broth, or chicken broth
  • 1 tablespoon lemon juice
  • 2 teaspoons sea salt
  • pepper to taste


  • In a large stock pot or saucepan over low to medium heat, cook coconut oil and curry powder, stirring, for 2 minutes.
  • Turn heat up to medium-high and stir in carrots, celery and yellow onion; toss to coat; and cook, stirring frequently, for 10 minutes.
  • Stir in vegetable broth, bring to a boil, reduce heat to low, and simmer for 10 minutes or until vegetables are very tender.
  • In a high-speed blender or Vitamix, puree soup. Depending on the size of your blender, you may have to do this in batches of 2 cups at a time.
  • Return soup to pot and heat through. Season with lemon juice, sea salt, pepper and serve.


  • Refrigerate leftover soup for 5-7 days.
  • I especially enjoyed my soup with 1/2-1 cup of cooked brown rice mixed in with 1 cup of soup.
Calories: 86kcal, Carbohydrates: 10g, Protein: 1g, Fat: 5g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 1228mg, Potassium: 277mg, Fiber: 2g, Sugar: 5g, Vitamin A: 10599IU, Vitamin C: 6mg, Calcium: 34mg, Iron: 1mg

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I look forward to completing the cleanse several times a year as a way to get back on track with my eating habits. I plan to cleanse before and after the holidays and before and after the summer season. Be sure to join me next time!


Something to think about….

Favorite kind of soup?

Have you ever done a cleanse of any type? If not, would you ever consider doing one?

Any fun plans this weekend?

Have a wonderful weekend!!