Whole30 Paleo Vegan Curried Carrot Soup

This super easy 30 minute curried carrot soup is the perfect springtime soup – easy, light, and FULL of flavor!

Made with carrots, onion, garlic, curry powder,  and Native Forest Coconut Cream for some super creamy coconut action, fresh lime for that bright zip, and a little cilantro to set the whole bowl off! Recipe by Nyssa’s Kitchen

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This soup is good for all diets as it is paleo, vegan, and whole30 friendly!

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Serves: 4 ⠀
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Ingredients: ⠀

• 2 tablespoons avocado oil
• about 8-10 carrots, washed and cut into 1/2 inch rounds – approximately 4 cups worth
• 1 small onion, diced
• 3 cloves of garlic, thinly sliced
• 1 teaspoon sea salt
• 2 teaspoons curry powder
• 1 quart of broth
• 1 5.4 oz can Native Forest Coconut Cream
• juice of 1/2 a lime ⠀

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Instructions:

1. Heat avocado oil over medium high heat. Add sliced carrots, diced onion, thinly sliced garlic, and 1 teaspoon sea salt. Sauté, stirring frequently, until onions are soft and translucent – about 8 minutes.
2. Add curry powder and cook and stir for 30 seconds or so, until fragrant.
3. Add broth and bring to a simmer. Simmer on low for about 15-20 minutes, until carrots are tender and liquid has reduced slightly.
4. Stir in coconut cream until well combined.
5. Transfer soup to a blender and blend on high until smooth and creamy. Avoid overfilling your blender and risking a scalding splatter – blend in two batches if needed!
6. Season with salt to taste and the juice of one lime.
7. Serve topped with some fresh herbs or micro greens, and a little extra coconut cream if you’re feeling fancy! ⠀