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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.
Jo Schaalman and Jules Peláez are co-authors of the book The Conscious Cleanse: Lose Weight, Heal Your Body and Transform Your Life in 14 Days, a best-selling, step-by-step guide to help you live your most vibrant life. They've also just released their brand new cookbook! Together they’ve led thousands of people through their online supported cleanse through their accessible and light-hearted approach. They’ve been dubbed “the real deal” by founder and chief creative director Bobbi Brown, of Bobbi Brown Cosmetics, beauty editor of the TODAY show.
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