clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Delicious year 'round! Smooth, creamy, and savory, Curry Cream of Broccoli Soup is the perfect comfort food when the temperature starts to drop!

Paleo Curry Cream of Broccoli Soup

  • Author: Raj -
  • Yield: 1.5-2 L 1x


  • 1 large onion (chopped)
  • 5 cloves garlic (crushed)
  • 3/4 tsp salt
  • 1 Tbsp ghee
  • 3 tsp turmeric
  • 1 L chicken broth
  • 2 medium heads broccoli
  • 1 can coconut milk
  • 2.5 tsp paprika
  • 3/4 tsp dried fenugreek leaves
  • 4.5 Tbsp lemon juice
  • salt and pepper to taste



  1. In a large pot over medium heat, saute onions, garlic, and 3/4 tsp salt in ghee. Stir occasionally until onions are translucent.
  2. Stir in turmeric and cook for 1 minute.
  3. Add chicken broth and broccoli, increasing temperature to high until boiling, then reduce to simmer for about 20 minutes (broccoli stems should be soft).
  4. Allow to cool a bit, then use immersion to cream ingredients. (If no immersion blender, use blender – but allow to cool a bit more if you’re using a blender – You don’t want to accidentally cover yourself in scalding soup if there is a blender explosion.)
  5. Stir in coconut milk, paprika, fenugreek and lemon juice, cooking over medium-low heat for about 5 minutes, or until thickened.
  6. Add salt and pepper to taste.
  7. Optional: add in a dollop of coconut whip cream or sour cream once served in bowl (it looks pretty and adds some extra creaminess).
  • Category: soup
  • Method: stove-top
The Primal Desire