Curry carrot soup

healthy 'not-so-fast' food
30-60 minutes recipes
Lunch & Dinner


26-01-2017
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Curry carrot soup


Preparation time: 30-60 minutes recipes

– Serves 4 – 

A 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 dinners


INGREDIENTS

700 g carrots
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
Required tools: Hand-held blender

WORK DESCRIPTION

  • 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
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