Serves 4-6
This soup is truly “fall in a bowl’”, and as a bonus (!) carrots contain a plant compound called luteolin, which has been found to improve memory and reduce brain inflammation. This perfect fall meal is vegan and gluten-free, made with coconut milk and lightly spiced with blood sugar-stabilizing cinnamon. Use an immersion or high-speed blender to get this as smooth as possible.
Ingredients
1 tablespoon olive or avocado oil
¼ cup yellow onion, chopped
1 celery stalk, chopped
½ teaspoon sea salt
2 teaspoons freshly grated ginger
½ teaspoon cinnamon
2 teaspoons curry powder
1½ pounds carrots, cut into 1-inch rounds
1 large apple, cored and cut into 1-inch cubes
4 cups vegetable broth or stock
Freshly ground black pepper, to taste
¼ cup coconut milk
1 tablespoon fresh lemon juice
Directions
Warm oil in a medium-sized pot over medium heat. Add onion, celery, and salt. Sauté until tender, around 4-5 minutes. Add grated ginger, cinnamon, curry powder, carrot, apple, vegetable broth and pepper to the pot. Cook soup over medium heat, stirring occasionally, until carrots and apples are tender, 25-30 minutes. Remove the cooked vegetables and apple from the soup and place into a high-speed blender along with coconut milk. Blend until smooth and pour back into pot. (You can also use an immersion blender for this step.) Stir soup until well-combined and bring back to desired temperature. Taste and add additional salt or pepper as desired. Add fresh lemon juice prior to serving.