Carrot Cauliflower Ginger Soup

This silky smooth Carrot Cauliflower Ginger Soup is packed with nutrient dense veggies, nourishing bone broth, anti-inflammatory turmeric and the perfect kick of ginger. A quick and easy go-to for weekly meal prep.

What you’ll need:

2 tbsp coconut oil

1 medium sweet onion, diced

3 inch thumb of ginger, peeled & roughly chopped

2 inch thumb of fresh turmeric root (or 1 tsp dried turmeric powder)

1 tsp ground coriander seeds

1/2 tsp ground cardamon

1/4 tsp ground black pepper

Sea salt to taste

3-4 medium carrots, chopped

1 medium cauliflower chopped or 12oz frozen cauliflower

32 oz chicken bone broth (homemade, or store bought)

(Optional) Cilantro for garnish

Instructions:

In a large stock pot over medium heat, add coconut oil. Once melted, add onion and a sprinkle of sea salt. Stir occasionally until onions become translucent. Add ginger and the rest of spices to pot, stir and let them cook for about one minute so they smell fragrant. Next add carrots and cauliflower, stir and let cook for one minute. Pour in the bone broth and bring to boil. Once the soup comes to a boil, reduce to simmer and let cook out until veggies are tender. This will take 10-15 minutes.

Take off the heat and transfer to a blender or emersion blend right in pot. Add salt to taste. Serve right away or store in an airtight container in he fridge for up to 5 days. Makes 3-4 servings. Enjoy!