Spicy Curried Carrot Soup

Makes 4 servings, approximately 1 cup each

  • 1 Tbs coconut oil
  • 4 cloves garlic, peeled, smashed and minced
  • 3-1/2 ounces chopped white onion
  • 20 ounces (1-1/4 lb) carrrots cut into chunks
  • 1-1/2 cups  broth
  • up to 1 cup hot water 
  • 1 Tbs curry powder
  • Sprinkling of red pepper flakes
  1. Using my usual homemade soup method, heat the coconut oil in a large stock pot, and then added the onions and garlic.
  2. Cook for about 5 minutes over MEDIUM heat till onions are soft and translucent,being careful not to brown the garlic.
  3. Add the carrots and allow to cook a few minutes.
  4. Add the curry powder, and stir to coat the veggies.
  5. Add the broth and the red pepper flakes.  Then turn up heat to HIGH till it boils.  Cover, reduce heat to LOW and allow simmer for 45 minutes.
  6. Remove from heat and puree with immersion blender.  Add the hot water a few ounces at a time until the mixture reaches the thickness you like. (I used 1 cup and I like a very thick soup.)
  7. Serve in your favorite bowls. Garnish and season with salt and pepper as desired.