Paleo & Whole30 Curry Carrot Ginger Soup

10 Dec


2tbl ghee or olive oil

1 sweet onion, chopped

5 celery stalks, sliced

1 pound carrots, peeled and chopped

1 sweet potato, peeled and cubed

2 cloves garlic, minced

1 quart chicken bone broth*

1 can full fat coconut milk

1 tbl grated ginger root

1 tbl red Thai curry oaste

1/2 tsp red pepper flaje

1/2 tsp turmeric

Kosher salt and pepper to taste

*I use bone broth for the added protein, substitute vegetable broth if making a vegetarian dish.


Sauté onion and celery in ghee or oil with some salt over medium heat. After 4 minutes add carrot and potato. After 5 minutes add garlic and ginger. After 1 minute add curry paste. Mix in, then add broth, coconut milk, pepper flakes, turmeric and simmer 15 minutes. Transfer soup to Vitamix (blender) and purée until smooth and velvety. Return soup to pot, Season to taste with salt and pepper.


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