Yes, I’ve been on gone from WordPress for some time now. I needed a break to catch up on my reading. I’ve been reading through the comments of other recipe and wellness blog sites. One of the most common comment I’ve read is that people don’t have the time or the interest in why you created the recipe or wellness tip. Most of us just scroll to the bottom to see the recipe. So, I’m changing it up. When I post a wellness tip or recipe, that’s all you’ll see. No explanation. Here we go Curried Creamy Carrot Soup
Curried Creamy Carrot Soup
- 1 bunch orange and white carrots (8) chopped
- 1/2 sweet Vidalia onion, chopped
- 1 Tablespoon organic virgin unrefined coconut oil
- 5 Tablespoons veggie bouillon
- 5 cups water
- 1/2 teaspoon chopped fresh ginger
- 1/2 teaspoon ground turmeric
- 2 teaspoons curry powder
- 1 can (15-ounces) full fat coconut milk
- 2 Tablespoons arrowroot dissolved in 1/2 cup water (opt)
In a medium saucepan, saute carrots and onions together in coconut oil until onions are translucent. About 15 minutes. Add the veggie bouillon and water. Bring to a boil. Lower heat and simmer until carrots are fork tender. About 15 minutes. With a hand blender, puree the soup until creamy. Add the can of coconut milk. Whisk until blended. If you like it a little thicker, you can add the 2 tablespoons of arrowroot dissolved in a 1/2 cup of water. Continue simmering until soup has thickened.
Makes 6 servings
Well there you have it. Curried Creamy Carrot Soup just waiting for a spoon!
One of my favorite things about winter is having simple soups for either a snack or a second meal. While doing this plant based high fat low acid plan, I’ve been making several cream of veggie soups. They’re easy with simple ingredients and take only about thirty minutes total to make. I try to keep my soups a little on the plant based vegan keto high fat side but sometimes they take a different direction.
Before we can make it, we need to make the powdered veggie bouillon. And this is where I took a recipe from another website, and I tweaked them to be something sustainable for my eating plan and palette.
I usually make this in batches every couple of months because it’s nice to have on hand for making these quick soups.
Ultimate Powdered Veggie Bouillon
(original recipe Super Veggie Mom)
Makes 2 1/2 cups
Mix all together in a blender until powdered.
Use 1 teaspoon for each cup of liquid.
Nutrition Facts per 1 teaspoon
Now we can make any soup we choose.
- Calories: 10.8
- Total fat: 0.2 grams
- Total carbs: 1.4 grams
- Fiber: 0.7 grams
- Net carbs: 0.7 grams
- Protein: 1.4 grams
My comfort soup this week has been my Thai Cream of Carrot Soup. It’s warming and I can drink it by my favorite mug.
Thai Cream of Carrot Soup
Makes 4 servings
5 carrots washed and chopped
2 Tablespoons coconut oil
Sauté until onions are translucent.
2 Tablespoons homemade veggie bouillon powder (recipe above)
1 Tablespoon ginger orange marmalade made with no sugar (St. Dalfour is my favorite)
Bring to a boil. Lower heat to simmer for 20 minutes.
With an immersion blender, blend the soup till a creamy texture.
1 small can coconut cream
Stir until cream is mixed in and heated through.
Serve with a topping of pecans or pumpkin seeds.
Note: If using store bought veggie broth, omit the veggie bouillon powder and water. Use 6 cups broth.
Nutrition Facts per serving
- Calories: 150
- Total fat: 14.7 grams
- Total carbs: 14.9 grams
- Fiber: 3.2 grams
- Net carbs: 11. 7 grams
- Protein: 2.4 grams
I love everything purple. My phone is purple, my bathroom is purple, even my hair has streaks of purple. I find myself gravitating toward everything purple even in my food choices. Purple cabbage, purple radishes, purple cauliflower and even purple carrots I love these varieties. You never know what you’re going to get when you create a dish. These colors bring out the artist in me. I’m the colorful side of my marriage relationship, my husband is all black and white. Yet, he truly liked this Raw Cream of Purple Carrot Soup.
My husband is a landscape photographer, he does everything in fine art quality black and white in Ansel Adams style. You can view some of his photos here and you’ll see what I mean. I on the other hand I bring color to his life, at least that’s what he always tells everyone! He also tells our friends he never know what I’m making for dinners or what’s in his food because I don’t use recipes. It’s true I don’t, I wrote a whole blog post about how I dream in flavors. I don’t anyone who does this.
Most people will have a dream and get up to write….Nope! I get up to cook what I’ve dreamed about. This soup was in my dream last night. I was serving it to guests and they were really liking it. So here it is.
Raw Cream of Purple Carrot Soup
- 2 Purple carrots, chopped
- 1 stalk celery, chopped
- 1/8 cup chopped shallots
- 1/2 of a large avocado, chopped
- 1 clove garlic, sliced
- 1/4 cup avocado oil
- 1/4 t Himalayan salt
- 1/8 t ground ginger
- 1 teaspoon coconut amino acids
- 1 cup water
- 1/2 cup full fat coconut cream
- 1 Tablespoon avocado oil for the topping
- Toppings: pumpkin or sunflower seeds, cauliflower croutons, or chopped mint leaves
Blend the first eight ingredients in a nutribullet or blender. Top with remaining tablespoon of the avocado oil and a topping of your choice. Makes 1 large serving or 2 smaller servings.
Eating a raw, alkaline, keto, plant-based, vegan plan does take some creative out-of-the-box thinking but it’s so worth it in the end. Trust me. Your body will thank you. And maybe you’ll start dreaming in the flavors of this soup.