Easy Carrot Curry Soup
This is my go-to super simple soup recipe. I make it for a quick lunch, add on for dinners, or an in between snack in the day (because it is that easy). It is jam-packed with nutrients that leave you feeling energized and fulfilled. Ready in 15 minutes or less.
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Turmeric: Contains curcumin, a powerful antioxidant and anti-inflammatory compound, which can help reduce inflammation, improve brain function, and boost heart health.
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Ginger: Known for its digestive benefits, ginger helps alleviate nausea, reduce muscle pain, and has anti-inflammatory and antioxidant properties that support the immune system.
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Garlic: Rich in allicin, garlic can help boost the immune system, lower blood pressure, and improve cholesterol levels, all of which contribute to heart health.
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Carrots: High in beta-carotene, which converts to vitamin A, carrots promote good vision, support skin health, and strengthen the immune system due to their antioxidant content.
Ingredients:
- 2-6 Carrots cut into 1 inch thick pieces. (more carrots = more soup)
- 1 Cup of Water
- 1/4-1/2 Cup Coconut Milk
- Ginger Powder
- Turmeric Powder
- Garlic Powder
- Curry Powder
- Salt & Pepper
Method:
Bring 1 Cup of water to boil in small pot
Boil carrots in the water until easily poked through (about 8-10 minutes)
Blend Boiled Carrots, Water, Coconut Milk, and Spices in a blender until smooth. Add more Milk if consistency is too mushy or thick.
Eat as is or dress the top with Parsley, Greek Yogurt, Extra virgin olive oil, Chickpeas (for protein), or grilled cheese on the side.
Enjoy!
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