This is my fourth time doing the Whole30 program. Whole30 is a 30-day clean-eating plan that was designed to revamp poor eating habits by cutting out certain foods like sugar, dairy, grains, legumes and alcohol. It’s hard but I feel so much better after I complete the month. Then I carefully add some of the banned foods back in to my diet to see how my body reacts to them. As soon as I start a new round (reset) there are a few recipes I go straight for. I have made some epic failures, but one I adore is this Whole30 sweet and savory spiced curry soup.
I can’t wait to make this soup because I love it so much. In fact, I have made it even when I’m not on Whole30. That’s because I love anything that combines sweet and savory flavors and this one checks all the boxes and packs a flavorful punch. It has Indian influences with curry and sweetness from apples and bananas.
It’s simple to make (a bonus) and you probably already have most of the ingredients in your pantry and refrigerator. You don’t need to be precise when chopping the ingredients because you will use an immersion blender to puree it before you serve.
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I typically have this soup for lunch but it would also be delicious with added protein like chicken for a more filling meal. Not only do I top mine with a ton of cilantro (because I adore it) I sometimes add a few pumpkin seeds which are also Whole30 compliant.
Whole30 Sweet and Savory Spiced Curry Soup
Gluten-free, Dairy-free and Paleo
Prep time 15 minutes | Cook Time 30-40 minutes | Total time 45-55 minutes | 8 Servings
3 tablespoons ghee
1.5 large sweet onion (I like Vidalia) roughly chopped
2 teaspoons tomato paste
1/2 cup unsweetened dried coconut flakes
3 cloves garlic, minced
2 tablespoons grated fresh ginger
3 teaspoons Indian curry powder
1 teaspoon Garam Masala (if you don’t have it use another teaspoon of curry)
6 cups of chicken broth or chicken bone broth
2 stalks of celery with strings removed and roughly chopped
1 medium apple diced ( I use Granny Smith, but any will do)
8-10 mini carrots
1 ripe banana, peeled and cut into chunks
1 teaspoon sea salt
fresh cilantro (to taste)
- Heat the ghee in a stockpot over medium heat. Add onion and tomato paste and cook until the onions soften. About 4-5 minutes.
- Add the coconut, garlic, ginger, curry powder and Garam Masala to the pot and combine all the ingredients.
- Add the broth, celery, carrot, apple, banana and salt and bring to a boil.
- Turn the heat down to low, cover the stockpot and allow the contents to simmer for 30-40 minutes (until everything is is really tender).
- While the soup is still hot use an immersion blender to blend the soup into a puree. No chunks.
- Serve immediately and garnish with fresh cilantro. Sometimes I even add pumpkin seeds (Whole30 compliant) for some crunch.
Serving Size: 1
Amount Per Serving: Calories: 148Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 16mgSodium: 1064mgCarbohydrates: 15gFiber: 4gSugar: 8gProtein: 4g
You may also like more soup recipe posts like You’ll Love This Healthy Creamy Roasted Cauliflower Soup and Easy & Delicious Lemon Spinach Lentil Soup Recipe.
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