Creamy Thai Curried Carrot Soup

I LOVE this carrot soup recipe because of its simplicity, LIVER-LOVING ingredients (hello! onion, garlic AND carrots), and incredible flavor that just screams "light and fresh.”

💚 We get 25g of protein from the bone broth, Greek yogurt and pumpkin seeds.

💚 Bone broth is also incredibly easy to absorb and nurturing for the gut.

💚 Even on the busiest days, I can whip up this soup without breaking a sweat. Sauté, blend, and voila! It's ready to be savored.

*Inspired from the Food Babe kitchen cookbook but I made it my own.

Ingredients:

• 1 Tbsp coconut oil

• 1 yellow onion, roughly quartered

• 2 garlic cloves

• 1 pound carrots, roughly sliced and ends cut off

• 2 cups grass-fed bone broth

• 1/3 cup whole-fat grass-fed Greek yogurt

• 2 Tbsp red curry paste

• 1/4 tsp dried thyme

• 1/8 tsp ground nutmeg

• Pink Himalayan salt to taste

• 2 Tbsp pumpkin seeds

• 4 Tbsp cilantro, chopped

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Directions:

1. Heat coconut oil. Sauté onion, carrots, garlic for 5-7 min. Add salt to season.

2. Add broth, curry paste, and seasonings.

3. Cook over low/med heat until carrots are very tender, about 20 min.

4. Stir in yogurt.

5. Take off the heat, and puree with an immersion blender.

6. Season with additional salt to taste. Garnish with pumpkin seeds and cilantro.

7. Enjoy!

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