Creamy Carrot & Kale Soup
Soothe yourself with this creamy soup, abundant with substantial nutrients and flavor. Super seasonal and easy, the soup is a great way to get your veggies in. The turmeric, known for anti-inflammatory properties, gives it richness you will crave. Be sure to give your bowl a good turn of freshly ground pepper to unlock the turmeric magic. I served it here with Elana’s sesame crackers made with protein rich almond flour. Use heat friendly walnut oil to make the crackers.
6 medium carrots grated in food processor
1 small – medium red onion chopped (or put chunks in the food processor with carrots)
½ bunch kale cleaned, stems removed and chopped in inch size pieces
1 tsp dried fennel
½ tsp dried coriander
½ tsp dried oregano
½ tsp garlic granules or 1 clove chopped finely
2 Tbsp ground turmeric or about an inch of fresh turmeric root grated
1 tsp ground ginger
3 cups chicken or veggie broth
1 cup purified water
Freshly ground black pepper
1 Tbsp coconut oil
Heat large soup pot to medium, add coconut oil.
Add carrots, onion and spices except black pepper. Stir over medium heat until onion is translucent, a few minutes.
Add chopped kale, Stir until kale is wilted.
Add coconut cream, stir to combine well.
Add broth and water. Heat to barely a boil, cover and turn heat down to simmer for about 25 minutes.
Using a hand blender, blend the soup until desired consistency.
Serve with a turn of freshly ground pepper to taste.
Leftovers will keep nicely for a few days.
Enjoy a cup for breakfast or keep in a thermos for lunch on-the-go.
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