This super easy and inexpensive 6 ingredient curry soup is perfect for any cold winter day when you just want to cuddle up with a blanket and relax. Or, any day! It is very simple to make and is incredibly healthy. The soup is a plant based whole food gem with tons of yummy flavor. Turmeric is probably the most valuable spice component of curry powder, and one of the organic components of turmeric is called curcumin. Researchers have connected curcumin to a reduction in plaque that free radicals deposit in the neural pathways of the brain. Thus, preventing Alzheimer’s disease. Curry powder also prevents cancer, reduces inflammation, improves heart and bone health, detoxifies the liver, and so much more!
1 medium yellow onion
4 yellow potatoes (chopped & peeled)
6 small carrots or 3 large carrots
5 cups Vegetable Broth
1 or 2 tbsp Curry Powder (depends on how much curry taste you prefer)
1 tsp Salt
Optional for Topping:
Chopped fresh Basil
Cashew Parmesan Crumble (1:1 ratio of nutritional yeast and crumbled cashew in blender or processor)
Step 1: If you haven’t done so already, chop all your carrots and potatoes, it doesn’t have to be fancy. Keep in mind everything will be blended in the end. Then boil your carrots and potatoes together or separately in a pot with water. ( I like to do it together, less dishes!)
Step 2: While your vegetables are boiling, chop your onion and then sauté with water in a big pot until translucent. When your carrots and potatoes are done and tender, rinse and add them to your pot with the cooked onions. Then add broth and bring everything to a boil.
Step 3: Once your vegetables and broth are boiling bring to low heat and add curry and salt.
Step 4: In a large blender, blend everything until smooth and creamy.
Step 5: Top with desired toppings, I used basil and cashew parmesan crumble. Lastly, enjoy!