This soup taste magical and contains ingredients that reduce inflammation throughout the body!
It has a bit of sweetness, spice and (everything nice) a burst of turmeric. You will be dipping and sipping, wondering why you didn’t make a double batch- at least thats what happened to me.
4 cups homemade chicken broth
4 cups of Silverthorn carrots (chopped into 1/2 inch disks)
3 Tbsp grass-fed butter
2 cloves of Silverthorn garlic (diced)
1 small Silverthorn onion (diced)
1 sliver of Silverthorn’s poblano pepper or jalapeno
1 cup coconut cream
1 Tbsp turmeric
1 Tbsp grass-fed yogurt per bowl
Melt butter in a large soup pan, add in onion and garlic and cook until softened.
Then add in chicken broth, carrots, poblano pepper, and salt. Bring to a boil and then reduce to a simmer until carrots are very soft.
Once carrots are soft using a slotted spoon, transfer soup ingredients into a food processor or high powdered blender. Add coconut cream and start blending while adding in the remaining broth a bit at a time until you reach a creamy consistency.
Taste and blend in more salt if needed.
Once your soup is ready to be served, place in bowl and drizzle a bit of grass-fed yogurt on top- enjoy!