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Who doesn’t love a tasty, warm bowl of soup on a raw winter’s day? It’s even better when the list of ingredients is less than the fingers on my hands and within easy reach in my pantry. As I looked out my window into the cold, gray sky I couldn’t wait to throw this soup together. It takes less than 30 minutes and the resulting soup tastes like it is the starter in a five-star restaurant!
Organic Carrot Curry Soup
Makes 6 servings
- 1 tablespoon organic coconut oil
- 1 small organic red onion (chopped)
- 2 lbs. organic carrots (peeled and chopped into 1/2 chunks)
- 1 14 oz. can organic full fat coconut milk
- 1 pinch curry
Salt, pumpkin seeds and cilantro to taste
Heat coconut oil in a saucepan, sauté onions until translucent. Add carrots, coconut milk and some water, so the carrots are covered, and simmer on med heat until carrots are tender (about 20 minutes). Remove from heat and put into a high powered blender. Be sure to blend soup in small batches; it is hot and you don’t want to get burned! Add curry and salt and puree ingredients until smooth. Quickly toast pumpkin seeds and add to the top. Chop cilantro and garnish as you like.