I’m sure you’re like us and making sure you are fueling your body with healthy, wholesome meals to strengthen your immune system. This soup is chock full of so many ingredients that are naturally used to treat colds and flu, and I dare say would be a great way to combat COVID-19.

Our thoughts are with this world, and those in our community impacted by the Coronavirus pandemic. We do not take lightly the current events but pray you can find peace and hope in the midst. We encourage you to take advantage of this time and gather around the table with your family.

We are in this together.

Yields 3 qts  | This soup is allergy-friendly- dairy-free and gluten free. Just make sure to garnish according to your family’s dietary restrictions.

Ingredients

• ¼ cup Coconut Oil

• 1 cup Celery, cut

• 1 Large Sweet Onion, cut

• 1 cup Leeks, cut and rinse thoroughly in cold water

• 1/3 cup Ginger, peeled and medium diced

• 2 # Carrots, peeled and medium diced

• 6 Garlic Cloves, crushed

• 1 qt Stock (Veg or Chicken)

• 1 tsp Turmeric

• 1 tsp ground Cumin

• 1 tsp ground Coriander

• 16 oz Coconut Milk

• Sea Salt

Optional Garnishes

• Green Onions, sliced

• Pistachios, crushed

• Plain Yogurt

Procedure

• Prep all vegetables and keep them separate. 

• In an 8-quart heavy-bottom pot, add coconut oil and heat to medium heat.

• Add onions, leeks, celery, carrots, garlic, and ginger. Sauté for 5-7 minutes. 

• Add spices and saute for an additional 2 minutes.

• Add chicken broth and coconut milk and bring to a medium simmer for about 15-20 mins or until carrots have softened.

• Transfer a blender and mix until smooth. You will need to blend in 2 or more batches. Pour into an empty vessel. 

• Season to taste with salt (about 2-3 tsp).

• Garnish with fresh green onions, pistachio, and yogurt.

Chef Notes

• If you prefer a chunky soup or do not have a blender, prep all vegetables with a small dice.

• Leeks are notorious for being sandy and dirty. After cutting, soak in cold water, strain, and rinse to remove soil.

• To make this recipe dairy-free, omit the yogurt garnish and drizzle with coconut cream.