Carrot Turmeric Soup
This is a great way to make all different kinds of on-the go meals. This recipe is very easy to make and stores so well, you’ll be bored of it before it’s gone. Just kidding, you’ll want it everyday, FOR-EH-VER.
Here’s what you’ll need:
Carrots - 1 LB Unpeeled
Onion - Two Large
Tarragon, Garlic Powder, Sea Salt, Olive Oil
One Can of Unsweetened Coconut Milk
Lemon Juice - 1/2 Cup
Turmeric - 2 TBSP
The carrots I roast whole, just cut the ends off but leave the skin on. The onions you’ll just cut in half, again leave the skin on. You can also roast garlic and any other veggies you may want, but keep the majority of the recipe carrots. Place everything on a baking sheet and drizzle with olive oil. I roll all the veggies around so everything gets nice and coated. Give everything a good dusting of tarragon, garlic powder and sea salt. Roast at 350 degrees until tender. About 20-30 Minutes.
Once cooked I like to roll the carrots around on the pan again to grab up all the good flavors that have cooked out. The outer skin of the onion will most likely have browned, you’re going to use all the onion except the tough outer layer. Transfer everything to a blender.
You’ll now add the coconut milk, lemon juice and turmeric and blend! You may have to do this in steps but just make sure you blend it down until it’s nice and smooth. Go ahead and taste and continue to season if necessary with all your favorite AIP spices.
Enjoy!
