Go Back
–+ servings

Curried Carrot Soup

Earthy with a hint of heat, this yummy soup is satiating and healing all in the same spoonful! Curry contains turmeric which is so good for us and is way more bio-available when heated.
Print Recipe
Servings 4

Ingredients
  

  • 1 tablespoon olive oil
  • 3 tablespoon Original Ghee
  • 1/2 large sweet onion; chopped
  • 2 pieces ginger roots; peeled and grated
  • 2 garlic cloves; minced
  • 8 large carrots; scrubbed and chopped
  • 5 cups chicken or veggie stock; homemade or store bought
  • 1 tablespoon curry paste
  • 1.5 tablespoons curry powder
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon black pepper
  • 1 teaspoon good salt
  • 1/4 cup cream or half and half - optional
  • sour cream as garnish - optional
  • chives as garnish

Instructions
 

  • Heat olive oil, 2 tablespoons ghee, onions and carrots in a stock pot. Sauté till onions are a little translucent.
  • Add the ginger and garlic and sauté till you begin to smell the garlic.
  • Add 4 cups of the broth (reserving 1 cup for later).
  • Bring to a boil; reduce heat to medium and cover. Allow to simmer for 20-25 minutes or until the carrots are very tender.
  • Remove from heat and using an immersion blender (or put it into a blender – carefully) blend till very smooth. If a thinner consistency is preferred, add the last cup of broth slowly and blend till the desired consistency.
  • Adjust seasoning and add a warm cup of milk or cream to the soup. Add the last tablespoon of ghee and stir into finished soup till fully incorporated.
  • Serve garnished with chopped chives and or sour cream. (optional)
  • Serves 4-6. Good crusty, sourdough bread works for dunking.
Tried this recipe?Let us know how it was!