Curried Carrot Soup (Yum)

curried carrot soup

How to cook curried carrot soup
  • 4 tbsp coconut oil, melted
  • 6 cups chicken broth
  • 5 cups of peeled carrots, thinly sliced into rounds
  • 2 cups fresh chopped onions
  • 2 tsp curry
  • 1 tbsp fresh ginger, minced
  • 1 tsp coriander seeds, powder
  • 3/4 tsp yellow mustard seeds, powdered
  • 2 tsp lime peel, finely grated
  • 3 tsp fresh lime juice
  • sea salt and black pepper to taste
  • kefir or goats milk yogurt for garnish
ITAL EGGPLANT STEW CHICKEN ITAL FOOD LAWS
 JAMAICAN PATTY  JERK CHUNKS  CARIB CAULIFLOWER

directions to cook the soup

  1. Melt coconut oil over medium heat in soup pot
  2. Add coriander, mustard seed powder, curry powder and ginger powder. Stir for a minute.
  3. Sprinkle with sea salt and pepper
  4. Add onions and sauté until soft
  5. Add Chicken broth and sliced carrots and cook on medium low heat for about 30 mins
  6. Puree in blender until smooth, then return to pot.
  7. Stir in lime juice and season with more sea salt and pepper to taste.
  8. Serve garnished with Yogurt and Parsley
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