Take Back the Kitchen: Alma’s Paleo Curried Carrot Soup

As cliche as it is, I try to detoxify in January to start the year off right. I consume way too much starch and dairy during the holidays so I follow a modified Paleo diet for a couple of weeks in January to get a head start on health for the year. Below is an adaptation of a recipe that my mother used to make from the NY Times many years ago. I substituted all the dairy and flour and it turned out great! I hope you like it!
Paleo Curried Carrot Soup:
2 TBS olive oil
one medium onion, chopped
4 gloves garlic, minced
2 TBS coconut flour (Can get at many supermarkets now-especially Whole Foods)
4 cups chicken broth or vegetable broth
1 lb carrots, chopped
one TBS curry powder
one cup almond milk
1/2 tsp salt
pepper to taste
Heat olive oil in a large , heavy pot over low flame
When hot, add in chopped onions and garlic and saute until onions are wilted-don’t let garlic burn! Avoid burning the garlic by constantly stirring and keeping the flame very low
Add in the carrots ,curry powder and coconut flour and stir to coat
Add in the broth, partially cover the pot and let simmer over low-medium flame for about 1/2 hour until the carrots are tender
Puree with a hand blender/immersion blender or blender
Stir in the salt, pepper and almond milk and enjoy!
For more great recipes visit: takebackthekitchen.com