If you were born in the 80s like me, then you may have also spent your Saturday mornings watching old loony toons re-runs (since they were already kinda vintage then). Now it might be the cartoon watching – or the fact that it was the late 80s/early 90s and it was cool to wear sweatshirts with looney tunes characters on them (yeah…..) – but for some reason the image of bugs bunny chomping away on his favourite vegetable snack – the carrot, of course – is so nostalgic. And I’m not saying Bugs deserves total credit, but as an adult I sure do love carrots! Especially when whipped into a deliciously warming, creamy soup like today’s recipe – Creamy Curry Carrot Soup!
And they say cartoons rot your brain… 😉
Carrots got a bit of a bad rap during the low-carb, South Beach Diet craze (and some people will still tell you to avoid them if you want to lose weight), but they boast a ton of nutritional benefits. Not only are they full of fiber, they are a powerhouse of vitamin A – the vitamin responsible for good eyesight (something often associated with eating carrots!), but also membrane health. And guess what’s a big, important membrane?? Your gut lining! Which means – you guessed it – carrots are also amazing for gut health. Huzzah!
And bonus? Even organic ones are cheap and kids love ’em! And if you’re a mom like me you are into any veggie that your kiddo will eat. Not sure your kids are into curry?Just omit it from the recipe for a more kid-friendly version. You do you, mama!
The Natural Blonde
Creamy Curry Carrot Soup
- 1 Tbsp. coconut oil
- 1 medium yellow onion, diced
- 1 stalk celery, diced
- 1 lb carrots, peeled and thinly sliced (roughly 6-8 medium carrots)
- 1 medium potato or turnip, peeled and diced (adds richness)
- 2 tsp. fresh grated ginger (or 1 tsp. dried ginger)
- 2 Tbsp. medium curry powder
- ½ tsp. ground cinnamon
- ¼ tsp. red pepper flakes
- 3 cups low-sodium vegetable broth (or, if not vegan, bone broth for protein and mineral boost!)
- 1 cup canned coconut milk
- sea salt and pepper to taste
- Fresh cilantro for garnish (optional but recommended!)
In a large saucepan, heat oil over medium heat. Add onion and celery and cook, stirring occasionally, for about 7 minutes or until onion is translucent. Add ginger, curry powder, cinnamon and red pepper and cook, stirring, for 1 more minute. Add carrots, potato and broth. Bring to a boil, then cover, reduce heat to low and simmer for 20 minutes or until vegetables are tender.
Using a handheld (my preferred method) or countertop blender (after allowing soup to cool first!), purée soup until smooth. Serve topped with chopped cilantro. Enjoy! Can be stored in an airtight container in the fridge for up to a week.