Carrot Curry Soup

Not only was it beautiful and cold outside it was also beautiful in my home. I had the oven on, the stove top burning, the heat was running luckily. What was everyone complaining about?  I walked to yoga, and yeah on the way back both pinky toe and finger were not moving to their optimal potential. Otherwise, what a great few days to cook warm colored and warm tasting food while listening to warm music like my "merica playlist on Spotify, bring it on! 

Blah, blah, blah!

Here is what you're looking for, so please do enjoy what the cold inspired:

Carrot Curry Soup

5 carrots peeled, cut into 1" slices

2 small potatoes, cubed

1 large spanish onion

5 cloves of garlic

4 Tablespoons of olive oil ( I am like your spanish mother fill the bottom of that pan)

1 Tablespoon of coconut oil

1 Tablespoon of butter( vegans omit)

2 Tablespoons of red curry paste

5 cup of beef broth (or veggie broth)

1/4 cup of cream

3/4 cup of orange juice

1 teaspoon of orange zest

Sauté all ingredients in a large soup pot on med heat excluding the broth. Stirring and making sure the curry scent warms your home. Continue stirring until ingredients are soft, about a 30 mins. Add half of the broth. Stir and make sure you scrape the bottom of the pan for all the flavor.

Add the orange juice and the remaining broth. Cook down liquid for another 30-45 mins. Safely puree with a hand blender until smooth. After the soup has cooled add cream and orange zest. 

Enjoy over a bowl of super fresh kale.

xoxo