Carrot Coconut Soup
Soup is on the menu this week! And this soup is not only gooood, but really, really, REALLY good for you. If your feeling a bit under the weather, cast that chicken noodle aside, and opt for this bone broth base Carrot Coconut Soup. Bone broths popularity as a superfood is growing. It's one of the oldest meals on record! There is something inherently soothing about sipping on a warm cup of broth, but add it to the other benefits of coconut, garlic and turmeric and you have a variety of valuable nutrients and medicinal potential!
1 Large onion chopped
1-2 Tbsp. Coconut oil
3 C. Bone broth
2 Tbsp. Fresh ginger sliced or grated
3 Cloves garlic chopped
1/2 Tbsp. Fresh turmeric grated (Or 1/2 tsp. Turmeric powder)
1 tsp. Curry powder
2 C. Diced carrots
1 C. Diced sweet potato
5 oz. coconut milk
Salt & white pepper to taste
Chop onion and let sit for 5 min to bring out its health benefits. Heat coconut oil in soup pot. Sauté onion in oil over med heat for about 5 minutes, stirring often. Add garlic and ginger and continue to sauté for another minute. Add turmeric and curry powder, and mix well with onions. Add broth, carrots and sweet potato, and simmer on med high heat until vegetables are tender. Approximately 15 min. Add coconut milk. Blend in batches, making sure blender is not more than half full. (I only blend about half and leave some of the chunks in the soup.) Add salt and pepper to taste.
*Tip: For added protein, add the bits of turkey or chicken that are left on the bone, to the soup, after making the bone broth.