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Curried Carrot Soup

Prep Time

30 minutes

Prep Notes

Try to use organic ingredients as much as possible, especially the carrots and spinach.

Cooking Time

20 minutes


Approx. 3 quarts


6 large carrots, chopped

1/2 celeriac root, chopped

1 medium onion, chopped

2 cloves garlic, chopped

1/2 bunch cilantro, chopped

2 large handfuls of spinach

2 tbs. coconut oil

2 tbs. powdered ginger

1 tbs. curry paste


Melt coconut oil in a large saucepan (at least 3 quarts). Add onion and sautée 3 minutes. Add carrots, garlic, and celeriac root. Sautee 2 minutes. Add 8 cups of water, ginger and curry. Bring to a boil and then reduce heat to simmer. Simmer about 20 minutes until carrots are soft. Ladle into blender and blend until smooth and creamy in portions, adding spinach and cilantro. Transfer blended soup to another pot.  Add up to 4 additional cups of water as needed or to desired consistency. Add sea salt to taste.

Optional: add 1-2 scoops of plain protein powder while blending.