{ Thai Curry Carrot Soup }

When I start a Whole30, soup is my saving grace. This is the second January that my husband and I have tried to start fresh and reset with a Whole30.

I am a vegetarian with a nut-allergy so restricting so much is very hard for me, but veggie soups help get me through. With that said, MANY have pointed out I do not follow an official Whole30, and it is more of a Vegan Reset (because I don’t get enough animal protein and I do allow myself lentils and edamame in moderation). Whatever you want to call your reset, here’s a CLEAN recipe for roasted Thai Curry Carrot Soup!

{ ingredients }

Drizzle of olive oil
  • 1 onion, peeled and quartered
  • 3 garlic cloves
  • 2 white potato, peeled and cubed
  • 6 large carrots, peeled and coined
  • 1 cup coconut milk, unsweetened
  • Juice from 1 lime (and another lime cut into wedges for serving)
  • 1 heaping Tbs. red curry paste
  • 1 tsp. ground coriander
  • 1 tsp. ground turmeric
  • 1 tsp. of your favorite curry powder
  • 4 cups of vegetable broth (homemade OR store bought – make sure to check for added sugar or dextrose if you are Whole30ing)
  • Salt & pepper to taste

{ directions }

Preheat oven to 400 degrees F. Place carrots, sweet potato, onion, garlic and fennel on baking sheet. Drizzle with oil and salt and pepper. Roast for 30 minutes, or until fragrant and starting to brown.
  1. While veggies roast, add coconut milk and all spices. Stir and simmer.
  2. After 30 minutes, remove baking sheet from the oven and use a spatula to scoop all vegetables into the large pot. Pour the vegetable broth over mixture and stir. Bring pot to a boil and then simmer for an additional 5 minutes.
  3. Blend with an immersion blender until smooth. stir in lime juice and add salt and pepper to taste. Top with a lime wedge, a drizzle of olive oil, red pepper flakes and fresh basil or tarragon to serve. Enjoy!

TIP: If soup is too thick, add a bit more broth. If soup is too thin, add some arrowroot powder.

Here are a few more Whole30 soup recipes for you: Butternut Squash & AppleFennel, Carrot & Parsnip Roasted Broccoli

{ Keep Cooking in Love & Light }

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