Happy Sunday!  We here in the Midwest are enjoying wind chills in the double digits! I have been craving soups after the heavy foods from the holidays. I was trying to decide what I wanted to make.  Then I was gifted with 6 lbs. of carrots from my dad.  So what's a girl to do?  Make recipes with carrots, of course!  Since I am getting ready to do a 21 day real food challenge from RESTART®, I decided a carrot soup full of bone broth would be just what I needed.  It’s full of good fats, aromatic spices that warm you on even the coldest winter day.  This recipe has a vegan option for those who choose to use vegetable broth. 

Check me out on Fox News creating this recipe live!

Spicy Carrot Soup

From the kitchen of Heather Page, Healthy Decadence

Makes 10 cup servings

1/4 c. coconut oil

2 large onions, chopped

3 cloves garlic, minced

3 lbs. carrots, peeled and cut into 1/8” coins

5 c. chicken bone broth (or vegetable broth for vegan)

1t. ground coriander

1 1/2 T. ground ginger

2 t. cinnamon

2 1/2 t. turmeric

1 t. cumin

1 t. chili flakes (optional)

1/2 - 1 can full fat coconut milk (depending on preferred consistency)

1 T. lime juice

salt to taste (I used around 1 1/2 t. as my broth wasn’t salted)

Cliantro, chopped (for garnish)

1. Melt coconut oil in a soup pot over medium heat. 

2. Add onions and carrots and sauté until onions are translucent, about 5-10 minutes. 

3. Add garlic and sauté for an additional minute. 

4. Pour in broth and add spices. 

5. Bring to a boil, then lower heat to medium low and simmer covered for 25 minutes or until carrots are soft. 

6. Let cool and add coconut milk and lime juice. 

7. Puree in a blender.  Serve topped with chopped cilantro.