Carrot | Ginger | Parsnip | Turmeric | Soup

Ingredients

• 2 tablespoons coconut oil
• 6-7 sweet carrots chopped into 1 in pieces
• 2 large parsnips chopped into 1 in cubes
• 1 larger sweet onion chopped
• 5 garlic cloves chopped
• 2 inches fresh ginger root chopped
• 2 inches fresh turmeric root chopped
• 1 half sweet potato chopped into 1 in cubes
• 1 large tablespoon of homemade almond butter
• 4-6 cups vegetable broth or water
• Celtic salt to taste
• Herbs like thyme rosemary, sage, etc.

Instructions

1. Heat a large pot, add oil and cook onions on low for 10 min. Add garlic & ginger, cook for 5 more min.
2. Add carrots, turnip, sweet potato, salt, and herbs. Cook stirring often for 15 min.
3. Add in vegetable broth and bring to a boil. Reduce down to a simmer and simmer for 20 min or until all veggies are cooked.
4. Once finished, let cool and then transfer to a high-speed blender and purée until smooth constituency. Once also there, add in almond butter and blend until mixed well.
5. Serve immediately and top with olive oil and your favorite toasted nut.