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Recipe of the month

Curried Carrot Soup

Vegan Scrambled Eggs

Ingredients

Soup Ingredients

  • 1 Tbsp avocado oil
  • 2 c yellow onion chopped
  • 1 Tbsp plus 1 tsp curry powder
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 5 large carrots chopped
  • 4 c soft-cooking apples chopped
  • 4 c reduced-sodium vegetable broth
  • 1/4 c all-natural almond or cashew butter

Optional for Topping:

  • coconut milk yogurt
  • chopped almonds or cashews
  • chopped fresh cilantro

Nutritional Notes

  • Carrots are nutritious and versatile in the kitchen. You can eat them raw, roast them to bring out the sweetness, or use them in soups and stews.
  • Carrots are an excellent source of potassium and vitamin A. Vitamin A is crucial for immune health and promotes eye health.
  • Apples are an excellent source of nutrition.  Packed with fiber and flavonoids, they protect your heart by reducing your cholesterol and keeping your arteries soft and supple.
  • Curry powder is a mixture of spices with a complex flavor profile. It has anti-inflammatory properties because it contains turmeric. It is a source of powerful antioxidants that reduce oxidative stress in your body. It may also benefit weight loss because it can help you feel full and help you keep your blood sugar stable.
  • The almond or cashew butter bring a dose of healthy protein to this soup. There’s about 9g in this recipe. We recommend adding another protein source to this meal to help keep your blood sugar stable.

Instructions

Step 1

Saute the onion with the oil over medium heat in large pot.

Step 2

Stir in the curry powder, salt, pepper, cinnamon, nutmeg, carrots and apples and stir over medium heat for 2 minutes.

Step 3

Add 3 1/2 c broth, bring to low boil then reduce heat to low. Cover and simmer until carrots and apples are tender.

Step 4

Transfer soup solids with slotted spoon to blender or food processor. Puree with nut butter and 1/2 c remaining broth.

Step 5

Pour puree back into pot with soup stock, stirring well. Top with yogurt, nuts, and/or cilantro as desired.