Kind Carrot Curry Soup
/Sometimes if you listen closely your body tells you what it needs. And when your body is feeling inflamed or irritated, this soup may be the kindest way you can love on your body that does so very much for you. The ginger, the garlic and the turmeric create a flavorful and potent anti-inflammatory combo coupled with soothing bone broth and coconut milk and paired with vitamin-rich carrots.
Ingredients
2 tbsp extra virgin olive oil
1 onion, diced
3 pounds carrots, scrubbed and chopped into 1/2 inch chunks
1 1/2 - 2 inches ginger root, peeled and minced (you can use the back of a spoon to peel ginger easily) - amount depends on your passion for ginger!
5 cloves garlic, chopped
1 tablespoon curry powder
1 teaspoon turmeric
1 quart homemade or store-bought chicken bone broth (I like Bonafide Provisions or Brodo) - feel free to substitute vegetable broth to make this recipe vegan
1 can coconut milk, light is fine if preferred
1 cup filtered water
Himalayan sea salt, to taste
Optional: I 14 ounce package organic tofu or 15.5 ounce can cannellini beans, rinsed
For serving: 1/2 cup cilantro chopped, lime juice, pumpkin seeds, turkey bacon
Instructions
Heat oil in large stock pot or Dutch oven. Add carrots and onion cook until soft - about 10 minutes.
Add ginger and garlic and cook until fragrant about 2 minutes. Add curry and turmeric and heat for one more minute.
Add broth and bring to a boil. Cover and reduce heat. Simmer covered 15 minutes.
Add coconut milk and optional water to desired consistency. Option to add in tofu or beans. Heat 5 minutes.
Using an immersion blender, puree soup and add salt and adjust seasoning to taste.
Serve with squeeze of lime, cilantro and any additional garnish as desired.
Note: Seasonings can vary based on your preferred taste and brand/quality of spices. You may prefer more or less curry powder, ginger and/or turmeric.
