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Curried Winter Soup with Carrot, Sweet Potato and Butternut Squash
Ingredients
  • a few tablespoons quality fat (grass-fed butter, ghee, coconut oil, lard, tallow)
  • 2 medium onions, diced
  • 2 garlic cloves, minced (optional)
  • 2 teaspoons sea salt
  • ½ to 1 teaspoon fresh cracked pepper
  • 2 tablespoons curry powder
  • 1 tablespoon turmeric (optional)
  • 6 to 8 carrots, peeled and chopped
  • 1 large butternut squash; peeled, seeded and chopped
  • 1 large sweet potato, peeled and chopped (you can substitute more carrots or squash if you’re on GAPS or avoiding starches)
  • 4 to 6 cups of bone broth (enough to cover the veggies in the pot)
  • plain whole milk yogurt, for serving (optional, you can substitute full-fat coconut milk if you’re dairy-free)
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