Carrot Curry Soup
Nothing gives me that warm cozy feeling like a delicious bowl of carrot curry soup. I fell in love with this soup while attending an event at a delightful little place called Art & Soul in Lincoln, Nebraska. I began looking up different recipes, but I’m the kind of chef who would rather make her own recipe with a “little of this and a little of that” ingredient list. This dish is so simple yet so classy it would be a perfect and healthy side to any holiday meal.
What you will need (depending on how many you plan on serving, this recipe is enough for my husband and myself for a couple of days, but it goes quick because it’s so delicious):
- One bag of organic baby carrots
- ½ tbspn of Curry Seasoning
- 1 tbsp of Chicken Broth/Base Seasoning
- 1 tbsp of Coconut oil
- 1 cup of Cream, whole milk, almond milk, soy (really use whatever creamy liquid you prefer)
- Begin by steaming the carrots, but not to complete mush. You want them left a little firm, so just check them after about ten minutes.
- When the carrots are steamed, I place them into my Ninja. I then add the rest of the ingredients. Blend everything together for 30 to 60 seconds, depending on the strength and settings of your blender. Even though this is called “soup,” it will not have an overly “soupy liquidy” base. However, if you want it to, add more liquid.
- Additional note: I have also added kale to this recipe. There is no difference in taste, but the soup does turn out green. I also stumbled upon a recipe in which you can also add sweet potatoes, which I did for Thanksgiving! Happy cooking!