Carrot Curry Soup


Anti-inflammatory, nutrient-dense soupy goodness. Paleo-friendly. And stupid easy.

The lemon rind and juice cuts through the curry flavour in a beautiful fusion of yumminess.

1 kg of organic carrots
4 inches of fresh ginger
1 tbsp of turmeric powder
Two sprigs of fresh oregano
A small handful of fresh parsley
A small handful of fresh coriander
Juice and rind of two lemons
3 cups or bone broth
A shake of Himalayan salt

Chuck it all in a soup pan together. Bring to the boil then simmer until the carrots are soft (usually half an hour). Blend when the soup is cool.

(Obviously you can add the herbs and spices as powders if you can’t access fresh stuff).

Big curry love,



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