Paleo Curried Carrot Soup

Hi everyone!

As cliche as it is, I try to detoxify in January to start the year off right.  I consume way too much starch and dairy  during the holidays so I follow a modified  Paleo  diet for a couple of weeks in January to get a head start on health for the year.

Below is an adaptation of a recipe that my mother used to make from the NY Times many years ago. I substituted all the dairy and flour and it turned out great! I hope you like it!

Paleo Curried Carrot Soup:

2 TBS olive oil

one medium onion, chopped

4 gloves garlic, minced

2 TBS coconut flour (Can get at many supermarkets now-especially Whole Foods)

4 cups chicken broth or vegetable broth

1 lb carrots, chopped

one TBS curry powder

one cup almond milk

1/2 tsp salt

pepper to taste

Method:

Heat  olive oil in a large , heavy pot over low flame

When hot, add in chopped onions and garlic and saute until onions are wilted-don’t let garlic burn! Avoid burning the garlic by constantly stirring and keeping the flame very low

Add in the carrots ,curry powder and coconut flour and stir to coat

Add in the broth, partially cover the pot and let simmer over low-medium flame for about 1/2 hour until the carrots are tender

Puree with a hand blender/immersion blender or blender

Stir in the salt, pepper and almond milk and enjoy!

 optional : garnish with chopped pistachios

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4 comments

  1. Lisa says:

    Ooooh Alma love the idea of using coconut flour in this and curry powder – should take away nicely from the sweetness of the carrots. I’m trying this one!

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