Curry carrot soup
Print recipeA beautifully warming and colourful soup. Full of fibre, spices and healthy fats. Soothing for the stomach and good for the immune system.
Curcumin has powerful health benefits: It has strong anti-inflammatory properties, especially good for brain health. It is best combined with pepper for optimal absorption.
Goes well with: cold days, light dinnersIngredients
- 700 g carrots
- 2 onions
- 1 tin full fat coconut milk (400 ml)
- 2 tablespoons curry powder
- 1 tablespoon curcumin
- 1 piece of fresh ginger (about 3 cm)
- Juice of half a lemon
- 1 tablespoon honey
- 1 tablesoon coconut oil for frying
- 1 teaspoon salt
- pepper to tatse
- 1 small handful coriander
Kitchen tools: Hand-held blender
Method
- Wash carrots (don’t peel), cut in pieces
- Finely chop onions and ginger, fry in coconut oil on medium heat for a few minutes, then stir in curry and curcumin powder
- Add carrots and salt, cover with water (about 1 litre), cook until tender (about 20-30 minutes)
- Add coconut milk, let simmer for another 5 minutes
- Turn off heat, add lemon juice and honey and blend in pan using a hand-held blender
- Wash and roughly chop coriander leaves, sprinkle on soup and serve