Happy 2018, friends! I'm currently huddled indoors while we brave our way through a major snowstorm/blizzard/bombcyclone. I'm also on day 3 of my #januarywhole30 and thought it would be fun to share this recipe that I whipped up last night. Whole30 or not, this soup is creamy, tasty and loaded with nutrients. It will comfort you through a cold winter day and I hope you get a chance to make it soon! I garnished it with some dukkah, micro greens and nigella seeds to make it look pretty but it's definitely not necessary.
2.5 lbs of carrots, preferably organic, peeled and sliced
2 onions, sliced
4 sprigs of thyme
2” piece of ginger, peeled
½ tsp turmeric
1 can of full-fat coconut milk
4 cups of broth, preferably homemade
2 Tbs. ghee
2 Tbs. of avocado oil
Kosher salt to taste
Melt 2 Tbs ghee and 2 Tbs avocado oil in a heavy bottomed pot. Add onions, thyme, ginger, turmeric and 2 tsp. salt and cook over medium heat about 8-10 min. Next, add the carrots and continue to cook for 10 minutes, stirring often. Add broth and coconut milk, bring to a boil then lower to a simmer for 25-30 minutes. Remove thyme and knob of ginger. Season with salt to taste and puree in a blender in batches.
Garnish with whatever or nothing at all. Stay warm, everyone! Anyone else trying to clean up their diet after the New Years?