Immune-Boosting Potato & Carrot Soup

Brrr! It’s getting cold outside and sometimes I feel like the only way to stay warm is by eating a hot, comforting meal. I love the Fall season so much because of the foods I can cook with. My immune-boosting potato & carrot soup is delicious, easy to prepare and keto-approved!

With the temperatures dramatically dropping comes cold & flu season. Who has time to get sick anymore? Not me. This is why I enjoy cooking with foods that have the power and ability to keep my immune system strong and ready to fight off any sniffles and coughs. This soup has a special little ingredient that is known for it’s medicinal properties.

That powerful ingredient is turmeric. Turmeric has been used in Indian cooking for thousands of years. It is what gives curry it’s bright yellow color. I used to associate turmeric with the smell and taste of Indian foods but that isn’t the case, so don’t be scared to use it if you aren’t a big fan of Indian cuisine.

For this recipe you will need:

6 oz bacon, cut into 1/2″ pieces

2 Tbsp avocado oil

3 Russet potatoes, peeled & medium diced

3 large carrots, peeled & medium diced

3 stalks celery, medium diced

1 large onion, medium diced

2 cloves garlic, minced

1 Tbsp turmeric

2 quarts chicken or vegetable broth

4 sprigs thyme, tied together

1 cup coconut milk

Roasted & salted pepitas

Salt & Pepper to taste

Begin by cooking the bacon in a large Dutch oven or pot over medium low heat. The key is to let the bacon slowly render it’s fat. This process requires a little bit of patience!

Once the bacon is to your crispy preference, remove and set aside on a paper-towel lined plate.

Then, add the 2 Tbsp avocado oil and crank the heat up to medium high. Add the potatoes, carrots, celery and onion to the pot and sauté until the veggies begin to soften, about 10 minutes. Sprinkle with a generous pinch of salt and pepper.

Add the garlic and turmeric and cook for an additional 2 minutes. Then, add the chicken broth and thyme. Allow the soup to come to a simmer and cook for about 25 minutes.

Remove the thyme from the pot. Using a large ladle, carefully transfer the soup to a blender. *This may require two batches.*

Blend the soup until it is smooth and silky. Return the soup to the pot over low heat. Add the coconut milk and season with salt and pepper to taste. Ladle the soup into a bowl and garnish with the crispy bacon crumbles and roasted & spiced peptias.

It’s delicious, it’s colorful and it’s super healthy. Bon Appetit!

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