Creamy. Delicate. Flavorful. Delicious. Healthy. And, so easy! This paleo creamy carrot soup is all these things and more…
I am not a winter person. I always wanted to be a winter person, but alas… I am not.
I tried to like skiing. It looks so cool and sexy when I see other people do it. I hate heights and I don’t enjoy being cold, so this didn’t go so well for me.
I don’t like having to bundle up in heavy layers each time I want to go out. It actually annoys me…
But, I do love a good sweater and a cute pair of boots.
And, I do love winter food. Comfort food. Stew. Cups of hot lattes, superfood creamy drinks, and hot tea make me really happy.
The best of all: SOUP.
I love a good hearty, chunky soup like my White Bean And Kale Soup or Spring Vegetable Soup… but, every now and then I love a creamy, light, delicate, velvety soup. The taste and the texture make me smile.
This paleo creamy carrot soup has all of the requisite characteristics to be one of my favorite soups. The original recipe is amazing and it’s from Heidi at 101 Cookbooks.
I love to take a creamy soup like this one and add some toppings that add texture. I topped this velvety paleo creamy carrot soup with crunchy buckwheat groats and pomegranate seeds. The combination of the crunchy with the smooth makes each spoonful so good!
I love creating customized recipes for people. And soup’s an easy one! I want you to sign up for a free phone consultation with me… I’m such a geek that I really do get excited about doing this. So CLICK HERE to be taken directly into my calendar to sign up for your free phone consultation… I’d love to create a soup just for you and your needs.
So, instead of skiing, I’m the one who stays in front of the fireplace. Or, even better, in front of the stove stirring a pot of soup, while everyone else is outside building up an appetite. And, I am more than happy with this arrangement… a little music, a roaring fireplace, a hot toddy or a cuppa something healing… I’m happy as a clam…
I like to serve a creamy, warming veggie casserole of some sort with this soup… something like a Paleo Brussels Sprouts Gratin. Yum. And, if you want to keep the soup vegan too, just swap out the ghee for olive oil or coconut oil.
You can top this soup with whatever you like. A pile of microgreens and a drizzle of truffle oil would be awesome. Or, how about some chopped pistachio nuts with some lemon zest? The possibilities are endless…
This simple paleo creamy carrot soup doesn’t have too many ingredients, but the few ingredients it does have, really pack a healing punch:
Carrots help strengthen the organs in your body. They also are good for the eyes (this is their claim to fame) and they promote healthy digestion. Many moons ago, people used to make carrot tea to ward off measles and to prevent cancer. Carrots help detoxify the body and in today’s world of Chinese medicine, they are prescribed to ease constipation and tonsillitis.
In Asian medicine, we use coconut to strengthen the body, reduce swelling, and stop bleeding. Coconut kills viruses, bacteria, and parasites. It’s good for all types of infections and viruses in the body, including the flu, bronchitis, tapeworms, urinary tract infections, and herpes. And perhaps most importantly, it helps you keep your mind sharp and it makes it easier for you to focus. I like to use full-fat canned coconut milk for this soup.
Onions are great for your immune system; they are a natural antihistamine. Recently, I recommended that a patient with bronchitis put sliced raw onions in her socks when she went to sleep… she woke up so much better; they actually can rid the body of bacteria. (I know I’ve told you this before, but it really is awesome!) Onion is a superhero in the food world!
Ghee is one of the best fats to cook with. Ghee is a clarified butter that has had the milk solids removed and it is lactose free. And, it has the delicious taste of butter. It has a high smoking point, and it doesn’t have to be refrigerated. I recommend buying organic ghee if possible. It contains conjugated linoleic acid (CLA) which has been shown to lower the risk of heart disease.
- 2 Tbs ghee (or substitute olive or coconut oil for vegan)
- 1 med onion, chopped
- sea salt, to taste
- 1 Tbs red curry paste
- 2 lb carrots, peeled and cut into 1-in pieces
- 1 14-oz can full-fat coconut milk
- 14 oz water (just fill up the coconut milk can)
- Optional toppings: hemp seeds, raw buckwheat groats, pomegranate seeds, microgreens, lemon zest, truffle oil (whatever makes you smile). I topped mine with buckwheat groats and pomegranate seeds.
- Heat the ghee in a large soup pot over med heat.
- Add the onion and season it with salt.
- Saute, stirring, until the onion begins to soften, about 3 mins.
- Add the curry paste and cook, stirring 1 min.
- Add the carrots, and stir for 1 min.
- Add the coconut milk and the water.
- Bring to a boil, reduce the heat and simmer, uncovered for 15 mins. Then, cover and simmer an additional 10- to- 15 mins or until the carrots are tender.
- Transfer mixture to a blender, or use a hand blender to blend until smooth.
- Ladle into bowls and sprinkle on the toppings of your choice.