Curried Winter Soup with Carrot, Sweet Potato and Butternut Squash
Author: Oven Love
Ingredients
  • a few tablespoons quality fat (grass-fed butter, ghee, coconut oil, lard, tallow)
  • 2 medium onions, diced
  • 2 garlic cloves, minced (optional)
  • 2 teaspoons sea salt
  • 1/2-1 teaspoon fresh cracked pepper
  • 2 tablespoons curry powder
  • 1 tablespoon turmeric (optional)
  • 6-8 carrots, peeled and chopped
  • 1 large butternut squash; peeled, seeded and chopped
  • 1 large sweet potato, peeled and chopped (you can substitute more carrots or squash if you're on GAPS or avoiding starches)
  • 4-6 cups of bone broth (enough to cover the veggies in the pot)
  • plain whole milk yogurt, for serving (optional, you can substitute full-fat coconut milk if you're dairy-free)
Instructions
  1. In a large stockpot or dutch oven, melt down the fat. Add the onions and garlic and saute until they begin to soften. Add the spices and let cook a few more minutes.
  2. Add the carrots, squash and sweet potato to the pot, followed by the bone broth. Add enough broth to cover all of the vegetables. Bring it all to a boil.
  3. Reduce to a simmer and cook until the vegetables are fork-tender, about 20-30 minutes. When the veggies are soft, use an immersion blender to blend the soup until smooth.
  4. Serve warm with a generous drizzle of yogurt.
Recipe by Oven Love at https://www.ovenloveblog.com/curried-winter-soup-with-carrot-sweet-potato-and-butternut-squash/
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