Carrot Cauliflower Basil Soup

Recipe Type: Lunch, Dinner

Dietary Info: Dairy Free, Gluten Free, Grain Free, Elimination Diet, Paleo, Vegan, Vegetarian, Whole 30

Servings: 8

Prep Time: 45 minutes Cook Time: 1 hours and 40 minutes Total Time: 2 hours and 25 minutes

*Time Includes Chopping

Ingredients:

• 2 TBSP Coconut Oil

• 1 Yellow Onion, Chopped

• 8 Garlic Cloves, Minced

• 96 oz Chicken Or Vegetable Broth

• 1 lb Large Carrots, Chopped

• 1 Medium Butternut Squash, Chopped (About 3 Cups)

• 1 Head Small Cauliflower, Chopped

• 1 Cup Fresh Basil Leaves

• Spices:

  • 1 TBSP each- Garlic Powder, Onion Powder, Oregano, Sage, Thyme

  • 1 tsp each- Chili Powder, Paprika

  • Salt and Pepper To Taste

How To:

1. Chop all veggies.

2. Using a big pot, heat the coconut oil over medium heat and add chopped onion and saute until translucent.

3. Add the minced garlic and saute for an additional 30 seconds.

4. Add broth.

5. Add carrots, butternut squash, cauliflower, and basil. Cook for about 45 minutes or until tender.

6. Cool to a safe temperature for about 15 minutes and transfer it to a blender and lightly blend so that there are still some chunks.

7. Return to the pot and add spices.

8. Lower to simmer and cook for an additional 30 minutes.

9. Remove from heat, transfer to a bowl, and top with fresh basil leaves. Enjoy!

Notes:

• Make elimination diet, paleo, and whole 30 friendly by omitting the beans and peas with the option to use chicken or beef instead.

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