You will need:

  • 2 chopped yellow onions
  • 2 tablespoons coconut oil or butter
  • 2 lbs carrots, peeled and sliced
  • 1 yam, peeled and sliced
  • 1-2 tablespoons ginger, peeled and minced
  • 4 cups vegetable broth
  • 1 teaspoon of Himalayan salt
  • ½ cup chopped parsley

Melt the coconut oil or butter in a medium soup pot. Add the onions and ginger. Sauté until translucent, about 3 minutes, stirring continuously, making sure that the onions do not burn.

Add the carrots and yam cooking for another 6-8 minutes, stirring occasionally. Add the stock and salt. Bring to a simmer. Cover and cook until the carrots soften, about 20 minutes.

When the yam and the carrots are tender, pour the soup into a blender and purée until completely smooth. You can also use an handheld emulsion blender. I actually prefer that.

Now stir in the chopped parsley and add more salt if needed.


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