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” data-medium-file=”https://buttoni.wordpress.com/wp-content/uploads/2015/01/curried-carrot-soup.jpg?w=300″ data-large-file=”https://buttoni.wordpress.com/wp-content/uploads/2015/01/curried-carrot-soup.jpg?w=788″ class=”wp-image-16197 size-medium aligncenter” src=”https://buttoni.wordpress.com/wp-content/uploads/2015/01/curried-carrot-soup.jpg?w=300&h=225″ alt=”Curried Carrot Soup” width=”300″ height=”225″ srcset=”https://buttoni.wordpress.com/wp-content/uploads/2015/01/curried-carrot-soup.jpg?w=300 300w, https://buttoni.wordpress.com/wp-content/uploads/2015/01/curried-carrot-soup.jpg?w=600 600w, https://buttoni.wordpress.com/wp-content/uploads/2015/01/curried-carrot-soup.jpg?w=150 150w” sizes=”(max-width: 300px) 100vw, 300px”>

I cooked a batch of this for lunch today.  Wasn’t the first time, but my husband, who had forgotten about this recipe, said “You can add this to your rotations.  I really like this.”  To be so simple, you’ll be surprised how tasty this soup is!   I cooked a lovely chicken stew night before last and the leftover stock is so rich, that went into the pot, for sure.  The spices below speak for themselves.  Carrots are not as low carb as some veggies, but I do consume them from time to time. They’re not as high in carbs as you would think though.   This soup is suitable once you are out of the first two week Induction phase of Atkins or keto diets.  Primal followers can enjoy this but Paleo followers should use the coconut milk instead of cream, which is actually quite good, I might add.

INGREDIENTS:

3   15-oz cans of carrots, no salt added, well-drained (or 6 loosely filled cups sliced fresh carrots)

1 qt. (4 c.) homemade chicken stock (approximately)

1½ tsp. curry powder (any brand will do, I used “hot” but the soup wasn’t too spicy)

1½ tsp. Garam Masala Spice Blend

½ tsp. sea salt

Dash black pepper

½ c. cilantro

½ c. heavy cream or coconut milk

DIRECTIONS:  Bring the stock to a boil and lower heat to medium.   If using fresh carrots, simmer them in the broth until very tender.  If using canned carrots, just add to the pot.  Add all other ingredients (but the cilantro and cream).  Simmer about 10 minutes.   When the carrots are very tender, puree them with a stick blender.  If you don’t yet own one, they are a wonderful invention.  Ask Santa Claus for one  this year if you do many pureed soups.  You’ll love it!  So much nicer for pureeing soups right in the cook pot, rather than doing it in small batches in a blender or food processor like I used to do for years, then having to return each processed batch back into the soup pot.  Stir in the chopped cilantro and cream and simmer for another minute or so.  Serve garnished with a cilantro leaf and a sprinkle of Garam Masala.

NUTRITIONAL INFO:    Makes seven 1-cup servings, each serving contains:

143 cals, 8.27 g fat, 9.97 g carbs, 2.91 g fiber, 7.06 g NET CARBS, 4.8 g protein, 238 mg sodium