Curried Carrot Soup (a Conscious Cleanse recipe)

A light flavorful soup that is wonderful served with brown rice.



In a large stock pot or saucepan over low to medium heat, cook coconut oil and curry powder, stirring, for 2 minutes.
Turn heat up to medium-high and stir in carrots, celery and yellow onion; toss to coat; and cook, stirring frequently, for 10 minutes.
Stir in vegetable broth, bring to a boil, reduce heat to low, and simmer for 10 minutes or until vegetables are very tender.
In a high-speed blender or Vitamix, puree soup. Depending on the size of your blender, you may have to do this in batches of 2 cups at a time.
Return soup to pot and heat through. Season with lemon juice, sea salt, pepper and serve.
Refrigerate leftover soup for 5-7 days.
I especially enjoyed my soup with ½-1 cup of cooked brown rice mixed in with 1 cup of soup.