Golden Carrot & Potato Soup
Serving Size: 1.5-2 cups
2 pounds organic large carrots, cut in half
2 tbsp ghee or coconut oil
2 tbsp chopped fresh ginger
1 tsp ground turmeric
1 medium russet potato, peeled and cut into 1-inch cubes
2, 13.5 oz cans full-fat coconut milk
1 1/2 cups chicken bone broth
Spinach or leafy green of choice
Preheat the oven to 425 degrees.
On a parchment lined baking sheet, toss the carrots and potatoes in 2 tbsp of olive oil and sprinkle with sea salt. Then arrange them in an even layer and roast for 35-40 minutes or until caramelized and fork tender.
Meanwhile, in a large stockpot or saucepan, heat the ghee or coconut oil over medium heat.
Add ginger and turmeric, letting the spices become slightly fragrant for a few minutes. Add in the coconut milk, 1 tsp salt and 1 1/2 cups of chicken bone broth. Bring to a slight boil then turn the heat down and simmer for about 10 minutes.
In a high powered blender, food processor or using an immersion blender, combine the carrots and potatoes with the coconut milk mixture until pureed into a smooth consistency.
If serving right away, put a few handfuls of spinach at the bottom of a bowl and pour some soup on top. The warmth of the soup with start to wilt the spinach.
If not serving quiet yet, store the soup in a covered container in the fridge for up to 5 days.