Curry Carrot Soup

Hello, this is my favorite go to soup. I hope you enjoy it. It makes a lot and freezes well. -Natasha C.

Ingredients -

1 small onion coarsely chopped

2 celery stalks coarsely chopped

1 1/2 teaspoons curry powder - or more

1 teaspoon ground cumin

1 teaspoon minced fresh ginger or more…

6 medium carrots roughly chopped ….. if well washed keep use unpeeled

4 cups low-sodium veggie broth … store bought or homemade

¼ teaspoon salt

1 cup (canned unsweetened coconut milk) or - almond or oat milk during JS

¼ teaspoon freshly ground black or colored pepper

1 tablespoon chopped fresh cilantro

Cooking instructions -

Heat pan to high add water (for dry sauté method). I use a Dutch oven pot or heavy pan with lid.

Sauté the onion and celery until somewhat translucent. Add the curry powder, cumin, and ginger to pot and cook until fragrant, about 30 seconds.

Add carrots, veggie broth and salt. (salt can be deleted). After adding the veggie broth bring the soup to a simmer and cook for 15 minutes until carrots are tender. I cover the pot, so not much liquid evaporates.

Let cool slightly. In a blender jar carefully puree the soup in batches and transfer back to the pan.

Stir in the coconut milk, (or oat /almond milk) and pepper, and heat through.

Top with cilantro and serve. Or tip with fresh chopped arugula, kale or red cabbage. Maybe roasted garbanzo beans.

Tomato Version Soup - You can also add canned petite diced tomatoes. Either while pureeing the carrots or while heating the soup after pureeing.

Enjoy!