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DSC01145.1March has finally arrived! Now the snow will melt, the grass will turn green again, flowers will pop out of the ground, and the trees will soon fill with leaves. Right? Right?!? Lol. I’ve lived in the Midwest almost my entire life and know that this is not likely to happen, but it’s nice to daydream. I sure am looking forward to Daylight Savings Time this weekend, though. An extra hour of light in the evening will help us all feel like we are moving the right direction. Beaches, barbecues, and campfires…oh my! There I go daydreaming again…

While we wait for the thaw, Evan and I have been warming ourselves with this tasty Curried Carrot Soup. During the week, we’re still continuing to (mostly) follow the cleanse diet. It hasn’t been too hard and we both feel great. We’ve also started branching out and finding recipes outside of the cleanse cookbook. Last week I made a butternut squash risotto that was amazing. This week we are going to try turkey meatballs with chimichurri sauce. Sounds good, right?

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Gather up some vegetables and let’s get started! You will need coconut oil, curry powder, carrots, celery, an onion, vegetable broth, a lemon, and some salt and pepper.

Start by getting the vegetables ready. Peel 8 medium carrots and cut them into thin slices. Chop 4 medium celery stalks. Coarsely chop 1 yellow onion.

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Heat a stock pot over low heat, then add 3 tablespoons of coconut oil and 2 teaspoons of curry powder. As the oil melts, stir them together for a couple of minutes. This will help release delicious flavors from the curry.

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Turn the heat up to medium, then add the sliced carrot, celery, and yellow onion to the pot, stirring frequently. Cook for 10 minutes.

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Next, add 5 cups of vegetable broth, bring to a boil, and simmer for an additional 10 minutes or until the veggies are tender.

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Transfer half of the soup to a blender and puree. Repeat with the second half and then return all of the soup to your stock pot. If you happen to have an immersion blender, all the better! Stir in 1 tablespoon of freshly squeezed lemon juice, along with a bit of salt and pepper to taste.

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Heat the soup to the desired temperature and serve. This makes a great side to any meal. If you’re looking for something a little heartier, try it over a cup of quinoa or brown rice. Enjoy!

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Curried Carrot Soup


Prep time: 20 minutes
Cook time: 30 minutes

3 tablespoons coconut oil
2 teaspoons curry powder
8 medium carrots, peeled and sliced thin
4 medium celery stalks, chopped
1 medium yellow onion, chopped
5 cups vegetable broth
1 tablespoon freshly squeezed lemon juice
Sea salt
Freshly ground pepper

1) Peel 8 medium carrots and cut them into thin slices. Chop 4 medium celery stalks. Coarsely chop 1 yellow onion.

2) Heat a stock pot over low heat, then add 3 tablespoons of coconut oil and 2 teaspoons of curry powder. As the oil melts, stir them together for a couple of minutes. Turn the heat up to medium, then add the sliced carrot, celery, and yellow onion to the pot, stirring frequently. Cook for 10 minutes. Add 5 cups of vegetable broth, bring to a boil, and simmer for an additional 10 minutes or until the veggies are tender.

3) Transfer half of the soup to a blender and puree. Repeat with the second half and then return all of the soup to your stock pot. You can use an immersion blender instead, if you have one. Stir in 1 tablespoon of freshly squeezed lemon juice, along with a bit of salt and pepper to taste.

4) Heat the soup to the desired temperature, serve, and enjoy!

*Recipe from “The Conscious Cleanse” by Jo Schaalman and Julie Peláez

Comfort Food, Gluten-Free, Soups & Stews, Vegan, Vegetarian