Curried Carrot + Coconut Soup
This is by far one of my favorite soups. It's nourishing, warming and includes some of my favorite therapeutic spices: ginger and turmeric.
Turmeric: Turmeric has long been used as a stomach soother and is particularly useful for constipation, cramping, and irritable bowel syndrome. It's also rich in anti-inflammatory properties.
Ginger: Ginger can help prevent various types of nausea. This applies to motion sickness, chemotherapy-related nausea, nausea after surgery and morning sickness. It is also great for indigestion, excess gas and diarrhea.
Carrot: Carrots have significant amounts of dietary fiber in those orange roots, and fiber is one of the most important elements in maintaining good digestive health. They are also high in vitamin C which can help boost the immune system for cold and flu season.
Serves 4 Total Time: 30 minutes
7 small carrots chopped
1-2 celery stalks chopped
2 tablespoons coconut oil
1 medium sweet potato cut into cubes
1 onion chopped
3 cloves of garlic crushed
3 cups vegetable stock or bone broth (incredibly healing for the gut)
1.5 cups of water (add more if needed)
15-ounce can of coconut milk
1 1/2 tablespoons freshly chopped ginger root
1 tablespoon curry powder
1 tablespoon of turmeric
Salt and pepper to taste
Heat the coconut oil in a large pot and add onion, garlic and celery. When onions have softened, Add the carrots, ginger and sweet potato keep stirring for 4 mins. Add spices and cook for another 2 mins.
Pour in the stock, water, coconut milk. Bring to a boil, reduce heat, and simmer, stirring occasionally, until vegetables are very soft. Approximately 20 mins
Let soup cool slightly, then purée in a blender until smooth.
Add to bowls and garnish with pumpkin seeds salt and pepper
Garnish ideas: goats feta, chili oil, chili flakes, sprouts, fresh herbs or extra coconut milk.