08 Mar Curried Carrot Soup
Nature works in mysterious ways. If we listen, nature will guide us and steer us in the right direction. Earlier this week I had this odd craving for carrot soup. Now we know carrots are chock-a-block full of nutrients, but, interestingly, their high vitamin A content is particularly helpful for addressing dry hair, skin and nails. After our incredible summer of endless hot, dry days, my skin could certainly use a natural moisture boost! I often crave beets, and, with my history of low iron blood levels, it’s really no surprise. Evidence again, of nature’s ways of gently directing us to what will most support and nurture us.
This soup is balanced nicely with curry, turmeric and ginger….all potent anti-inflammatories. We also found this soup even yummier on day 2!
Curried Carrot Soup
1 tablespoons coconut oil
1 cup diced onion (approx 1 medium)
2 cloves garlic – minced
1 tablespoon grated fresh ginger
1 tablespoon good curry, medium or sweet (we used Kurundu medium)
1 teaspoon cumin
1 teaspoon turmeric
1/2 teaspoon salt
4 cups vegetable broth
1 tablespoon maple syrup (optional…..my carrots weren’t very sweet – taste before adding)
4 – 5 cups chopped organic carrots
1 can full-fat coconut milk
Sauté onion in coconut oil until softened and translucent. Add garlic and fresh ginger and sauté for a minute (reduce heat if necessary so as not to burn garlic or ginger). Then add curry, cumin, turmeric and salt. Sauté for a few more minutes. Add vegetable stock and carrots and bring to a boil. Simmer in covered stockpot until carrots soften. Add coconut milk and maple syrup (if using) and blend (we used an immersion blender). Season to taste with salt and pepper. Enjoy!