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carrotSweetPotatoSoup

Dr. Burkman’s Carrot, Ginger, Sweet Potato Soup

Dr. Ashley Burkman, ND Recipes Carrot, Soup, Sweet Potato

I don’t think I make the exact same recipe twice, but this is the general recipe I use when I have vegetables that need used up and I’m having a hankering for something warm and comforting! This recipe also freezes very well and can be heated up as a starter for a meal you may be prepping for. It also pairs well with my coconut “corn” bread recipe!

Ingredients:

  • 6 large carrots
  • 2 medium Sweet potatoes – peeled and cut roughly into similar sized pieces
  • 1 medium yellow onion – peeled and cut coarsely
  • 4 garlic cloves – minced
  • About 1 inch knob of fresh ginger – microplaned
  • 1, 32oz box of organic chicken or vegetable broth
  • 1 can of full fat coconut milk
  • Pink Himalayan salt
  • Ground black pepper
  • 1-2 tablespoons coconut oil

Directions:

  1. In a large soup pot heat coconut oil
  2. Add onions and saute for a few minutes
  3. Add garlic and saute for a few minutes
  4. Add carrots and sweet potato – stir and cook for 10-15 min
  5. Add broth – cover and let simmer until vegetables are easily pierced with a fork
  6. Use an immersion blender or a stand blender (a little messier) to blend the soup into a puree
  7. Add 1 can of full fat coconut milk – stir in
  8. Add salt and pepper to taste (I like a lot of pink salt!)
  9. Simmer for 10 min then ready to serve!

You can also add in butternut squash or turnip if you have these laying around too!

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Collaborative Natural Health Partners

Collaborative Natural Health Partners is a full service natural health clinic located in Manchester, CT, with satellite offices in West Hartford, CT and Stonington, CT. Our team of naturopathic and osteopathic physicians offer both conventional and natural diagnostics and treatments, including: naturopathic medical care, nutrition/weight loss, food allergy testing, craniosacral therapy, and osteopathic manipulation.

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