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Carrot-Ginger Soup

A nourishing bowl of soup for any time of day!


  • 3 lbs carrots, cut into chunks
  • 1 medium sweet potato, cut into chunks
  • 1 medium onion, roughly chopped
  • 2 Tbsp minced ginger
  • 8 cups chicken broth


  1. Preheat oven to 400
  2. Toss carrots in avocado oil and roast until edges are light brown (approximately 20 minutes)
  3. In a large soup pot, sauté onion in oil until soft. Add ginger and sauté further until fragrant, about one minute.
  4. Add the carrots, sweet potato, and broth. Bring to a boil and cover and simmer for 15 minutes or until vegetables are fork tender.
  5. Blend until smooth. Add more broth for thinner soup. Add sea salt and pepper to taste
  6. Serve and garnish with fresh dill.


Yours in health & vitality,


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