Ingredients:

• 1 tbsp coconut oil
• 1 yellow onion, chopped
• 2 cloves garlic
• 3 tbsp grated fresh ginger
• 1 tbsp turmeric powder
• 4 cups chicken or beef bone broth
• 4 cups carrots, peeled and chopped
• 1 can coconut milk
• Sea salt and pepper, to taste
• Cilantro to garnish

Preparation:

1. Heat coconut oil in a large pan. Add chopped onion, fresh ginger, turmeric, and garlic. Saute until soft.
2. Add bone broth and chopped carrots. Bring to a boil, turn down to a simmer and cook until carrots are very soft.
3. Turn off heat and add coconut milk. Blend with an immersion blender or cool and process in batches in a regular blender.
4. Add sea salt and pepper to taste.

Recipe Options:

The basic template of this recipe can be made to use any number of creamy vegetable soups. Instead of carrots, fresh ginger, and turmeric, try substituting these veggie combos:

• 2 cups chopped swiss chard or kale + 2 cups parsnips, peeled and chopped + a dash of coconut aminos
• 4 cups zucchini + 1 tsp Italian herbs