Curried Pea & Carrot Soup

Curried Pea & Carrot Soup

Serves 4
1 tablespoon coconut oil
1 onion, chopped
2 garlic cloves, chopped
1 teaspoon cumin
1 teaspoon curry powder
16-ounce bag frozen peas
1 bunch carrots, chopped
4 cups vegetable broth
 
Melt coconut oil in a large soup pot over medium heat. Once the oil is melted, add chopped onion and garlic.
Sauté for about 3 minutes. Add the cumin and curry powder. Heat the spices for about 2 minutes to enhance the flavor. Add the peas, carrots, and broth. Stir well and cover.

Bring the soup to a boil, then lower the flame to a simmer. Let it cook for about 20 minutes.
Allow the soup to sit for at least one hour before serving for the best flavor; overnight is best. Season with salt and pepper if needed.
Serve with a side salad.

This is another favorite recipe from my 14 Day Winter Clean Eating program