3-5 Cloves of Garlic
2-3 Tbsp of Coconut Oil (or Ghee)
2 Cups of Carrots
2 Cups of Celery
2 Cups of Onions
1 Small Sweet Potato
Half a head of Cauliflower
2 inch Piece of Fresh Turmeric
A sprig of thyme or some bay leaves
Himalayan Pink Salt to taste


1. In a large pot over medium heat, melt the coconut oil or ghee butter. As soon as it's melted add the onions and garlic, cook for a few minutes and soften. Add carrots, celery, sweet potato and cauliflower and salt. Let everything cook for a few more minutes while stirring.

2. Add 6-7 cups of water (option to replace 1 cup with a can of coconut milk for silkier texture) Bring to a boil and reduce heat to medium and cook for 25 minutes.

3. Use a handheld blender to blend the soup directly or transfer soup to blender and puree until smooth. 

I love adding fresh cilantro, microgreens and/or chopped avocados to my soup too.


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