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Posted by on Feb 21, 2013 in dairy free, gluten free, lunch, main dish, soup, soy free, Uncategorized, vegan | 0 comments

Curried Carrot & Quinoa Soup



soup text

This soup has such a gorgeous colour, it makes me happy just looking at this picture!

But this soup is more than just a pretty face; it is packed full of  Beta-Carotine rich carrots and Curry Powder with its anti-inflammatory affects.  I used Quinoa to give it a fantastic plant based form of protein. A Paleo option (for those who tolerate nuts) would be to add 1 cup of cashews.


  • 1-2 tablespoons of cooking oil
  • 1lb of organic carrots washed and chopped
  • 4 ribs of celery chopped
  • 1 large yellow onion diced
  • 2-3 cloves of garlic minced
  • 1 and a half teaspoons grated fresh ginger
  • 1 and a half teaspoons Jamaican Curry Powder
  • 1 bay leaf
  • 1 teaspoon fine sea salt (or to taste)
  • Fresh ground black pepper to taste
  • 1/2 cup dried quinoa rinsed well
  • 3 cups of broth
  • 1 cup of dairy free milk (or more broth)


  • Coconut cream (from top of canned coconut milk)
  • Cilantro


  1. In a large pot, heat oil and turn the heat to low. Sauté the onions for about 5 minutes or until they become translucent.
  2. Add the garlic and sauté for 3 minutes.
  3. Add the carrots and ginger, and sauté for another few minutes.
  4. Now add the celery and all of the seasonings. Sauté for another few minutes.
  5. Add the rinses quinoa and combine to let it get coated in all the wonderful flavors.
  6. Add 3 cups of stock, cover and cook for 15 minutes until the quinoa is tender.
  7. Once cooked, transfer the soup in 2 batches to your food processor and puree until smooth (or use a hand blender! lucky duck!)
  8. Add the soup back into the pot and add the dairy free milk. I used about 1 cup…but you can add whatever you like until the soup reaches your desired consistency.





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