Skinny Curried Carrot & Cauliflower Soup Recipe- Motivated Monday

curried-carrot-soup
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In hopes of getting you all motivated to eat your veggies, today I’m bringing you my favorite soup recipe.

I fell in love with a curried cream of carrot soup years ago but it calls for heavy cream and we all know that doesn’t exactly fit the skinny food requirements I’m trying to live by.

I’ve modified the original recipe to fit my healthy, low-fat diet. This soup is delicious and sure to please almost anyone!  I’ve removed most of the fat but kept the TASTE!!

Skinny Curried Carrot & Cauliflower Soup

Ingredients:

  • 2 to 3 tablespoons extra virgin olive oil or coconut oil
  • 1 large one, chopped
  • 5 cloves garlic, peeled and chopped
  • 2 to 3 teaspoons curry powder (depending on your taste)
  • 1 teaspoon ground cumin
  • 6 cups water
  • 1 head cauliflower, chopped
  • 1 pound carrots, peeled and chopped
  • salt & pepper, to taste
  • coconut milk

    carrot-soup

Preparation:

  • Heat oil in a soup pot over medium heat.
  • Add onions, cook until the onions are soft and starting to change color.
  • Add the garlic, and spices and saute a few minutes.
  • Add carrots, cauliflower, and water.
  • Simmer, covered, for about 25 minutes.
  • Puree in batches in a blender until smooth.
  • Add salt and pepper to taste.
  • Serve each bowl with a swirl of coconut milk.

4.0 from 2 reviews
A tasty soup without the calories
curried carrot soup
Author:
Recipe type: Soup
Ingredients
  • 2 to 3 tablespoons extra virgin olive oil or coconut oil
  • 1 large one, chopped
  • 5 cloves garlic, peeled and chopped
  • 2 to 3 teaspoons curry powder
  • 1 teaspoon ground cumin
  • 6 cups water
  • 1 head cauliflower, chopped
  • 1 pound carrots, peeled and chopped
  • salt & pepper, to taste
  • coconut milk
Instructions
  1. Heat oil in a soup pot over medium heat.
  2. Add onions, cook until the onions are soft and starting to change color.
  3. Add the garlic, and spices and saute a few minutes.
  4. Add carrots, cauliflower, and water.
  5. Simmer, covered, for about 25 minutes.
  6. Puree in batches in a blender until smooth.
  7. Add salt and pepper to taste.
  8. Serve each bowl with a swirl of coconut milk.

 

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9 Responses

  1. Oh my! That looks yummy and so easy of a recipe. I love my soup and I love all kinds of curry – thx for idea!

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