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creamy spiced carrot soup

Creamy Spiced Carrot Soup

Try this delicious soup made with turmeric, along with other delicious spices and anti-inflammatory ingredients.
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Course Main Course, Soup
Servings 4

Ingredients
  

  • 2 Tbsp coconut oil
  • 2 lbs carrots peeled and sliced
  • 1 large onion chopped
  • 2 stalks celery thinly sliced
  • ¼ cup fresh ginger peeled and chopped
  • Salt and pepper to taste
  • 2 tsp ground turmeric
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 6 cups bone broth
  • 1 13.5 oz can coconut milk, unsweetened
  • 2 Tbsp coconut yogurt

Instructions
 

  • Heat coconut oil in a soup pot on medium heat until melted.  Add carrots, onion, celery, ginger, ¾ tsp salt and ½ tsp pepper.  Cook, stirring occasionally, until vegetables are tender, about 12-14 minutes.
  • Stir in turmeric, cumin and coriander and cook until spices are fragrant, about 2 minutes. Stir in broth, coconut milk and ½ tsp salt. Bring to a boil, then reduce heat and simmer until carrots are very tender, about 15-20 minutes.
  • Puree soup using an immersion blender or standard blender (in batches). Adjust seasoning with additional salt and pepper if needed.
  • Serve topped with coconut yogurt.

Notes

  • Try topping soup with crunched NutThins crackers or raw hulled pumpkin seeds for some crunch.
  • Refrigerate without toppings up to 4 days or make multiple batches and freeze in an air tight container up to 2 months. Freeze in individual containers to have quick pre-made lunch or dinner on hand.
Keyword Anti-Inflammatory, Soup