Need an idea for dinner tonight? This is such a yummy fall soup! It’s simple and quick, which of course, I love. And my kids love it too, which is always a bonus!
Enjoy and let us know what you think in the comment section below. Have a personal favorite fall recipe? Tell us about it.
With love and orange smiles,
Curried Carrot Soup
Yield: 8 bowls
- 3 TB. coconut oil
- 2 tsp. curry powder
- 8 medium carrots, peeled and sliced thin
- 4 medium stalks celery, chopped
- 1 medium yellow onion, coarsely chopped
- 5 cups vegetable broth
- 1 TB. freshly squeezed lemon juice
- 2 tsp. sea salt
- Freshly ground black pepper
In a medium saucepan over low heat, cook coconut oil and curry powder, stirring, for 2 minutes. Stir in carrots, celery, and yellow onion; toss to coat; and cook, stirring frequently, for 10 minutes. Stir in vegetable broth, bring to a boil, reduce heat to low, and simmer for 10 minutes or until vegetables are very tender. Allow to sit for 1 minute, and skim grease from top of soup if necessary. In a blender, and working in batches of no more than 2 cups, purée soup. Return soup to the pot, and heat through. Season with lemon juice, sea salt, and black pepper, and serve.