Curried Carrot Soup

By krystallondon

Ingredients

• 4 Tablespoons coconut oil, melted
• 6 cups of chicken broth
• 5 cups of peeled carrots, thinly sliced into rounds
• 2 cups fresh chopped onions
• 2 teaspoons curry powder
• 1 Tablespoon fresh ginger, minced
• 1 teaspoon coriander seeds, powdered
• 3/4 teaspoon yellow mustard seeds, powdered
• 2 teaspoons lime peel, finely grated
• 3 teaspoons fresh lime juice
• sea salt and fresh ground pepper to taste
• Plain whole milk yogurt (for garnish)

Details

Servings 6

Preparation

Step 1

Melt coconut oil over medium heat in a large soup pot. Add ground coriander and mustard seeds, curry and ginger. Stir one minute. Sprinkle with sea salt and ground pepper. Add onions and saute them until they slightly soften. Add 6 cups chicken broth and sliced carrots and cook on medium-low heat for about 30 minutes or until carrots are tender. Cool. Working in batches, puree in blender until smooth and return the soup to the pot. Stir in lime juice and season with more sea salt and ground pepper to taste. Ladle soup into bowls and garnish with yogurt. Serve.