Anti-Inflammatory Diet Recipe

by Diana
(LA, California)

Curried Carrot Soup (for 6 to 8 people):


6 cups of organic chicken broth
4 Tablespoonfuls melted coconut oil
2 cups of fresh chopped onions
5 cups of peeled, thinly sliced carrots
2 teaspoonfuls of curry powder
1 teaspoonful of powdered coriander seeds
3 teaspoonfuls of fresh lime juice
1 Tablespoonful of fresh, minced ginger
3/4 teaspoonful of powdered yellow mustard seeds
2 teaspoonful of finely grated lime peel
sea salt and fresh groubd peeter add to you taste
Coconut kefir for garnish


1.Melt your coconut oil over medium heat in a large soup pot.

2.Add mustard seeds, curry, ginger, and ground coriander.

3.Stir one minute.

4.Sprinkle with sea salt and ground pepper.

5.Add onions and saute them until they slightly soften.

6.Add 6 cups of cicken broth and sliced carrots and cook on medium-low heat for about 30 minutes or until carrots are tender. Let it cool.

7.Puree in the blender in small portions until all is smooth and return the soup to the pot.

8.Stir in lime juice and season with more sea sa.t and ground pepper the way you like.

9.Place the soup in the bowls. Garnish with coconut kefir. Ready to serve. Enjoy.

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