Coconut Cream Soups & Stews

Whole30 Curried Carrot Soup

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


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


Serves: 4 ⠀

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 ⠀

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! ⠀

No Comments

Leave a Reply