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Curried Carrot Soup


1 hour

4 servings


Too delicious not to share. Phase One-Repair

Curried Carrot Soup


  • 2 tablespoon(s) coconut oil

  • 1 onion, diced

  • 2 cloves garlic, minced

  • 1 1/2-pound(s) carrots, peeled and cut into1/2 inch

  • 4 cup(s) low sodium vegetable stock

  • 1-inch piece ginger root, minced or zested

  • 1 teaspoon(s) curry powder (we made our own without cayenne pepper- see link in directions)

  • 1/2 teaspoon(s) nutmeg

  • 3/4 can full-fat coconut milk

  • 2 tablespoon(s) cilantro or basil, freshly chopped


1. In a large stock pot, sauté onion and garlic in oil over low heat for 8 minutes. Add carrots, stir, and cover for 10 minutes.

2. Add vegetable stock (or water) and bring to a boil.

3. Reduce the heat and add ginger, curry powder, nutmeg and simmer for 30 minutes.

4. Add coconut milk. Use an immersion or upright blender and work it until smooth.

5. Garnish with cilantro and serve.

*We made our own soup stock and curry due to store bought brands have nightshade vegetables, which are on the AVOID list for Phase One and Two of the Restart Series: Detox Program. Click to the links for recipes.

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