Curried Carrot Soup (a Conscious Cleanse recipe)
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A light flavorful soup that is wonderful served with brown rice.
Course Soup
Cuisine American
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Servings 8 bowls
Calories 86
- 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