Carrot Sweet Potato Soup

This is a tweaked version of a previously posted recipe.

This soup is a perfect “healing” soup when you have been over indulging. Make your upcoming holiday events more manageable by eating this soup the day before and/or after a big event.

Ingredients

2 T. fresh organic ginger
1 tsp. turmeric
3 T. coconut oil
1 T. + 3 cups bone broth
1 large onion, chopped
4 medium cloves garlic, chopped
1 stalk of celery, chopped
2 cups sliced carrots, about 1/4-inch thick
1 cup sweet potato, cut into about 1/2-inch cubes
5 oz. coconut milk
1 tsp. Himalayan Salt
pepper to taste

Instructions

Chop onion and let it sit for at least five minutes to bring out its health benefits.

Heat coconut oil with 1 Tbl. broth in a medium soup pot. Add turmeric and ginger and stir until incorporated.

Add in and sauté onion and garlic, stirring often. Sprinkle with a little Himalayan salt.

Add broth, salt, carrots, celery and sweet potato and simmer on medium high heat until vegetables are tender, about 15 minutes. ( I slow cooked mine for about 4 hours)

Add coconut milk.

Blend in batches making sure blender is not more than half full. When it’s hot, and the blender is too full, it can erupt and burn you. ( I only blended half to create a creamier soup but still have the texture of some of the vegetables)