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October 24, 2015Author: Lily Mazzarella
1 tbs coconut oil
1 large leek, white and light green parts only, cleaned, trimmed, and thinly sliced
1 medium onion (or 2 medium shallots)
1 small zucchini, roughly chopped
5 large carrots, peeled and chopped
1⁄2 chopped apple — crisp tart varietal (optional)
1 tbs minced/grated fresh ginger
1 tsp ground turmeric
1⁄4 tsp ground cardamom
1⁄4 tsp ground cinnamon
4 cups broth
1⁄2 cup full-fat coconut milk
Freshly ground black pepper
Pea Protein or Grass-fed Collagen
Melt the coconut oil in a saucepan over medium heat. Add the leeks, along with a generous pinch of salt, and sauté until translucent, about 5 minutes. Toss in the carrot, apple, ginger, and cardamom, and saute until fragrant. Pour in the broth and bring to a boil over high heat. Turn down the heat to low. Cover and simmer until the carrots are easily pierced with a fork, about 30 minutes. Mix in the coconut milk. Transfer the soup in batches to a blender and process until smooth. Alternatively, purée the soup directly in the pot with an immersion blender. Season with salt and pepper to taste. Add 1 tbsp of grass-fed Collagen or pea protein to each serving of soup.
TIPS: If you don’t love the flavor of coconut milk, add 1 tbsp cashew butter to the soup before blending, or omit entirely.
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