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
