Curried Pea and Carrot Soup

 
 
 

This hearty and simple to make soup tastes best when made ahead of time, allowing the flavours to blend together. It will leave you more than satisfied and looking forward to left overs.

 

Curried Pea and Carrot Soup

SERVES 4

  • 1 tablespoon coconut oil

  • 1 onion, chopped

  • 2 garlic cloves, chopped

  • 1 teaspoon cumin

  • 1 teaspoon curry powder

  • 16-ounce bag frozen peas

  • 1 bunch carrots, chopped

  • 4 cups vegetable broth

 

Melt coconut oil in a large soup pot over medium heat. Once the oil is melted, add chopped onion and garlic. Sauté for about 3 minutes. Add the cumin and curry powder. Heat the spices for about 2 minutes to enhance the flavor. Add the peas, carrots, and broth. Stir well and cover. Bring the soup to a boil, then lower the flame to a simmer. Let it cook for about 20 minutes.

Allow the soup to sit for at least one hour before serving for the best flavor; overnight is best. Season with salt and pepper if needed. Serve with a side salad.

We hope that you enjoy this sample recipe from our cleanse. It is only one of over 120 gluten-free recipes waiting to change your life.  

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Soup and SaladAnthony Curwencleanse, eat clean, healthy living