Carrot Curry Soup
Soups are a delcious and fun way to rehydrate in the summer months.
Served warm or chilled, they are also a great way to use vegetables from your garden.
Carrots are packed with minerals. They are also rich in beta-carotene which the liver converts in to vitamin A–necessary for night vision, and reduced the risk of macular degeneration and cataracts. And beta-carotene is a natural antioxidant that helps to reduce cell damage and slow cellular aging.
Ingredients:
1 pound carrots, peeled and chopped
1 orange pepper, seeded and quartered
2 shallots, peeled and quartered
4 garlic cloves, peeled
1T olive oil
1 c vegetable broth
1 can coconut milk
1 inch ginger, peeled
1T honey
Juice of 1 lime
1tsp curry powder
Dash pink himalayn sea salt
Directions:
Roast at 400 degrees for 30 minutes: carrots, bell peppers, shallots, garlic and olive oil.
Let cool for 10-15 minutes.
Blend with vegetable broth, coconut milk, ginger, honey, lime, curry and salt.
Serve warm, or chill for 2 hours before serving.
Serve with sliced avocado, dairy-free sour cream, cilantro, or roasted pine nuts.
Enjoy!
Live Life Optimally,
Kristie
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Kristie is a wife and mother of 4 and an athlete. She has been working in healthcare for more than 25 years. Kristie’s goal is to assist her patients to achieve and maintain an exceptional level of health and life-balance. She successfully blends prevention, optimization, hormone therapy, and age management with balanced and healthy living into her progressive wellness and integrative medical practice. Read more
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