Warming Ginger-Turmeric Soup by @monicamaydesign
Dice the onion, carrots and potatoes into small chunks (no need to be precise as everything will be blended at the end).
Heat one Tbsp Alive Coconut Oil in the bottom of a large stock pot and saute the onion for 3 minutes until translucent, then add the minced garlic and saute for another minute.
Next, add the diced carrots and potatoes and continue sauting for another 2 minutes. Then add the stock or broth and one Tbsp of Ginger Turmeric Sauce and simmer for 20-25 minutes until the carrots and potatoes are soft and thoroughly cooked.
Once the soup cooled down, use a hand blender to blend the soup until it's smooth, or transfer into a standing blender and blend. Stir in the lemon juice. Then serve with a swirl of coconut milk, about 1 Tbsp per serving.
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