Carrot Sweet Potato Curry Soup

by Anthony Baron Kirk
Carrot Sweet Potato Curry Soup
Serves 8
SOUP
Write a review
Save Recipe
Print
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Ingredients
  1. ¼ cup grass fed butter
  2. 1 cup diced white onions
  3. 1 ½ tablespoons of yellow curry powder
  4. 2 cup cubed organic carrots
  5. 2 cups cubed sweet potatoes
  6. 7 cups of homemade chicken bone broth or organic chicken stock
  7. 1 cup of unsweetened almond milk
  8. 1 to 1 ½ teaspoons of Fleur de sel and black pepper
  9. 1 medium red apple, peeled and cored, cut into cubes
  10. 2 tablespoons of organic raw honey
Instructions
  1. Melt the butter in a large heavy bottomed pot over medium-high heat. Add the onions and sauté until soft and tender. Stir in the curry powder and cook for 1 minute while stirring constantly.
  2. Stir in the carrots and potatoes and cook for about 2 to 3 minutes. Pour in the bone broth or stock, almond milk and season to taste with fleur de sel and black pepper. Bring to a boil, reduce to low and simmer for about 20 to 25 minutes.
  3. Stir in apple and honey and cook until it returns to a boil. Remove from heat, transfer to a food processor and pulse until smooth and thick.
  4. Portion into individual serving bowls and serve with chopped spring onions on top, if desired.
Aseda Raw Honey https://asedarawhoney.com/