Curried Carrot Soup w/Garnishes of Greens, Herbs & Almonds


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This blended carrot and veggie soup is made creamy w/coconut milk and flavored with red curry paste. It is topped with a crunchy and fresh mix of arugula, fresh herbs, and toasted almonds.
  • 1 quart soup includes arugula, cilantro and toasted almonds for topping.
  • GF, DF, SF
  • Not vegetarian; contains shrimp in curry paste
  • Ingredients: Carrots O, coconut milk, onions, sweet potato O, red curry paste (dried red chili, garlic, lemongrass, shallot, galangal, shrimp paste, kaffir lime peel), vegetable stock  (onions, carrots, celery, mushrooms, parsnips, parsley, basil, thyme, garlic, olive oil, apple cider vinegar, s&p), coconut oil, lemon juice, sugar, s&p
  • To serve: Warm soup gently on the stove, garnish w/greens and almonds. Add chili oil if you wish.
  • Enjoy within 5 days.

O = organic
L = local
GF = gluten free
DF = dairy free
SF = soy free
W30 = Whole30 Compliant

Meals are made in a facility that uses gluten, dairy and soy, therefore they are not suitable for those with allergies.