A super nourishing and delicious soup

                      Curried Carrot Soup 

I LOVE this soup because I almost ALWAYS have all of these ingredients in my home, it’s super quick to make, and everyone in my family enjoys it!

Serves: 8

INGREDIENTS

• 3 tablespoons coconut oil
• 2 teaspoons curry powder
• 8 medium carrots, peeled and thinly sliced
• 4 medium stalks celery, chopped
• 1 medium yellow onion, coarsely chopped
• 5 cups vegetable broth (or chicken broth)
• 1 tablespoon lemon juice
• 2 teaspoons sea salt
• pepper to taste

*For a creamier soup, add 1 cup of canned coconut milk

INSTRUCTIONS

1. In a large stock pot or saucepan over low to medium heat, cook coconut oil and curry powder, stirring, for 2 minutes.
2. Turn heat up to medium-high and stir in carrots, celery and yellow onion; toss to coat; and cook, stirring frequently, for 10 minutes.
3. Stir in vegetable broth, bring to a boil, reduce heat to low, and simmer for 10 minutes or until vegetables are very tender.
4. In a high-speed blender or Vitamix, puree soup. Depending on the size of your blender, you may have to do this in batches of 2 cups at a time.
5. Return soup to pot and heat through. Season with lemon juice, sea salt, pepper and serve.
6. Refrigerate leftover soup for 5-7 days.
7. I especially enjoyed my soup with ½-1 cup of cooked brown rice mixed in with 1 cup of soup.

Recipe: www.consciouscleans.com