Curried Carrot Soup
A friend posted Martha Stewart's yummy Curried Carrot Soup recipe a while back and I have been waiting for an opportunity to make it. It sounded so yummy - but I wondered if my family would actually like it. If it doesn't have jalapenos, habaneros or cayenne pepper, they can be a little picky.
I had a gigantic batch of Bone Building Broth to use up, and had already frozen 2 quarts. So, with a bit of trepidation, decided to make Curried Carrot Soup, knowing that we have plenty of peppers to throw in, if they did not like it! So, switched up Martha's fabulous recipe and ended up making a new family favorite! Perfectly Paleo and Primal, but without the wonky worldview, gluten and casein free, GAPS friendly, relatively low carb, high fiber, and full of protein when made with Bone Buildling Broth.
Ingredients
- 2 Tbs EVOO
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1-3 teaspoons curry powder
- Sea salt and ground pepper
- 2 quarts of our Bone Building Broth or 2 quarts chicken boillion
- 2 cups So Delicious Coconut Milk
- 2 pounds carrots, peeled and cut into 1-inch chunks
- 1 to 2 tablespoons fresh lemon juice
Directions
Drizzle EVOO in a Dutch oven medium heat. Add onion and garlic and sauté. Cook, stirring occasionally, until onion is soft, about 5 minutes. Add curry powder, 2 teaspoons salt, and 1/4 teaspoon pepper.
Add carrots and cook for just a moment. Then add broth and coconut milk, slowly heat just to a boil.
Reduce heat; cover, and simmer until carrots are tender, about 20 minutes. Add freshly squeezed lemon juice.
Blending for that Silky Texture
Will it blend? Yes, it will blend beautifully in a Vita-Mix or strong blender. With any boiling liquid, please be extremely careful not to burn yourself.
Pour about 1/3 of the soup mix into the blender, blend thoroughly. Your goal is to thoroughly pulverize the carrots, or you will have a chewy soup. Not yummy, especially for those with texture issues! Pour into a soup tureen or serving bowl. Continue pureeing soup until every bit is pureed.
The Vita-Mix will keep the heat in the soup, reheating it a bit more. If your blender doesn’t do this, it may need to be reheated – just remember to RINSE the Dutch oven first, or you will have chunky bits.
Adjust any flavors that may need it, and serve.
The absolutely perfect accompaniment is our amazing Coconut Bread!
A huge thanks to Rebecca for posting this, and to the one and only Martha Stewart for making such a dreamy Curried Carrot Soup to begin with!