Curry's health benefits are derived from their spice rich ingredients. Turmeric, curry's main ingredient is recognized by its yellow color. A member of the ginger family, turmeric has long been associated with its healing properties. Used as a common antiseptic in India, turmeric is used regularly to treat damaged skin such as cuts or burns. It's even being touted as a possible cure for Alzheimer's disease. Carrot contains a very complete nutrition to provide our body the essential enzymes, vitamins and minerals. For each 100 gram, the carrot has 7.6 gram of carbohydrate, 0.6 gram of protein, 0.3 gram of fat, 30 milligram of calcium and 0.6 milligram of iron. Also, it is a good source of fiber, vitamin B1, vitamin B2, vitamin B6, vitamin C, vitamin K, biotin, potassium and thiamine. The combination of carrots and curry make this recipe both delicious and extremely nutritious. Bon Appetit!
Heat a stockpot or large pot over medium-high heat.
Add the olive oil, garlic, ginger, onion, celery, and carrots.
Sauté for 10 minutes.
Add the curry, coriander, cumin, red pepper flakes, stock, and sherry.
Bring to a boil.
Reduce heat to medium and simmer for 35 minutes (I did it for about 20 minutes).
Remove from the heat and add the Fructevia, Steviva Blend or a tiny dash of StevivaSweet, coconut, milk, cilantro, salt, and pepper.
Puree the soup in the pot using a hand blender or working in batches with a regular blender until smooth.
Serving Size 1 bowl
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.