Let’s be honest…you can’t really scroll through Facebook without seeing at least 1 recipe. Hop on Pintrest, and you are probably overwhelmed with recipes. I, personally, like having recipes that come tested and approved by people I know well. That is why I continue to share the recipes I have tried and enjoyed. I even have others taste them to be sure they are good. So here I am again, back in the kitchen, sampling soups. With the cold temperatures and excessive wind we’ve had lately, who doesn’t love homemade soup? I like making a pot of soup at the beginning of the week to have enough for a few days. This week, I’m eating Curried Carrot Soup. Thanks to Dr. Axe for the great recipe!! It was loved by those I asked to sample it, and they requested the recipe.
Atypical for me, I actually followed the recipe fairly closely. I did add extra onions because I like them and had plenty to use. I also added 1 cup of organic, unsweetened shredded coconut. Finally, I like including protein in my soups so there is one less thing I have to think about in the morning when I’m packing my food for the day. This time, I added buckwheat. As with all of my seed-like grains, I soak them for at least 8 hours, and then rinse before cooking them.
I like to keep small containers of cooked plant-based proteins in my freezer to use as I want them and minimize food prep time. My time is precious so I try to be efficient in my food prep. You could easily add other plant-based proteins (e.g. quinoa, millet, amaranth) or clean meat proteins that you like. I didn’t have fresh limes on hand when I decided to make this (bummer!), but lime juice worked fine. Adding celery to my soups is almost a guaranteed step, so this one had about 3/4 cup of celery, too. Pureeing = too much time in my cooking time. I also did not garnish with kefir, yogurt, or parsley. Another example of how recipes are frameworks for me.
Again, I didn’t orginate this recipe. I simply tested it out, made a couple adjustments, and am passing it along. Enjoy!
Curried Carrot Soup Recipe
Total Time: 45 minutes
4 tbsp coconut oil, melted
6 cups chicken broth
5 cups of peeled carrots, thinly sliced into rounds
2 cups fresh chopped onions
2 tsp curry
1 tbsp fresh ginger, minced
1 tsp coriander seeds, powder
3/4 tsp yellow mustard seeds, powdered
2 tsp lime peel, finely grated
3 tsp fresh lime juice
sea salt and black pepper to taste
kefir or goats milk yogurt for garnish
Melt coconut oil over medium heat in soup pot
Add coriander, mustard seed powder, curry powder and ginger powder. Stir for a minute.
Sprinkle with sea salt and pepper
Add onions and sauté until soft
Add Chicken broth and sliced carrots and cook on medium low heat for about 30 mins
Puree in blender until smooth, then return to pot.
Stir in lime juice and season with more sea salt and pepper to taste.
Serve garnished with Yogurt and Parsley
Thanks for reading an enjoy! 🙂