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Curried Carrot Soup

Curried Carrot Soup

Enjoy and let us know what you think in the comment section below.

This soup recipe is perfect for a cold day and is full of healthy ingredients.

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With love and orange smiles,

Curried Carrot Soup

Yield: 8 bowls


3 TB. coconut oil
2 tsp. curry powder
8 medium carrots, peeled and sliced thin
4 medium stalks celery, chopped
1 medium yellow onion, coarsely chopped
5 cups vegetable broth
1 TB. freshly squeezed lemon juice
2 tsp. sea salt
Freshly ground black pepper


In a medium saucepan over low heat, cook coconut oil and curry powder, stirring, for 2 minutes. Stir in carrots, celery, and yellow onion; toss to coat; and cook, stirring frequently, for 10 minutes. Stir in vegetable broth, bring to a boil, reduce heat to low, and simmer for 10 minutes or until vegetables are very tender. Allow to sit for 1 minute, and skim grease from top of soup if necessary. In a blender, and working in batches of no more than 2 cups, purée soup. Return soup to the pot, and heat through. Season with lemon juice, sea salt, and black pepper, and serve.

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