Curried Carrot Ginger Soup (GF, paleo, vegan)

Nourishing, creamy (but without dairy), and naturally sweet, this soup is amazing. Super healthy and super tasty. Does it get any better than that?


Curried Carrot Ginger Soup
(GF, paleo, vegan)

Serves 4 - 6

2 tbsp extra virgin olive oil
1 medium yellow onion, chopped
7 - 8 large carrots
1 inch ginger, minced
1/2 tsp cumin
1/2 tsp curry powder
1/4 tsp coriander
1/4 tsp cinnamon
4 cups broth (homemade is better and more nutritious, but whatever you have will do)
1 tsp Himalayan or sea salt
Optional: dash of apple cider vinegar (ACV)

1. Heat olive oil in a pot over medium heat. Add onions and sauté until golden.
2. Add the ginger, cumin, curry, coriander, and cinnamon and stir briefly.
3. Add the carrots and broth, bring to a boil, and then simmer for 25 minutes until carrots are tender and easily pierced with a fork.
4. Pour everything into a blender, add salt, and purée. Add ACV if using.
5. Serve hot.

Do you love this soup as much as we do? Let us know what you think in the comments!