Curried Carrot Soup for Fall!

Curried Carrot Soup

By Dawn Thalheimer


1 tbsp coconut oil

1 chopped onion

2-4 tbsp curry paste

2 lbs chopped carrots

4 cups chicken or vegetable broth


  • Heat coconut oil in a large pot over medium heat. 
  • Add onions and stir, cooking for about a minute. 
  • Add the curry paste and carrots and stir to coat the carrots. 
  • Pour in the broth and cook until the carrots are tender.  (Cooking time will depend on how fine you chopped the carrots.)
  • Using a ladle, scoop contents of pot into a blender and puree until smooth. Add additional seasoning to taste.
  • Yum!!

 Per 1/4 recipe (about 400mL):

Calories 248, Fat 11.3g, Sodium 919mg, Carbs 29g, Sugar 13g, Fiber 6.2g, Protein 7.5g



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