As fall kicks into gear, its time to start switching up your recipe’s.  This is a wonderful, and simple soup recipe that always comes out great.  Warm, filling, and full of essential, vitamins, minerals, and antioxidants.  It smells great and tastes even better!

In a soup bowl or Dutch oven heat 2tbsp of coconut oil at medium high heat and add:

-4-5 chopped carrots
-2 chopped leeks
-One small apple (granny smith always great for soup)
-2 cloves of garlic
-One small chunk of ginger
-1 tsp of salt
-1 tsp of pepper

After 5-7 minutes add four cups of chicken stock (low sodium), bring to a boil then drop to low heat and cover for 30 minutes.

Check to make sure the carrots are soft, then remove from heat and let cool for a few minutes. Add one can of coconut milk, then use a blender (of any kind) to liquify the soup. You may need to do this step in batches. Add salt and pepper to taste, stir and enjoy!

Sean Fitzpatrick

Author Sean Fitzpatrick

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