YIELD: 4 to 6 servings | PREP TIME: 10 minutes | STOVETOP: about 40 minutes
1 tablespoon avocado oil or light olive oil
1 medium onion, diced
1 tablespoon grated fresh ginger
2 teaspoons grated fresh turmeric or ¾ teaspoon turmeric powder
½ teaspoon ground coriander
½ teaspoon ground cumin
⅛ teaspoon ground cinnamon
1 teaspoon salt
2 pounds carrots, chopped
1 apple, peeled, cored, and diced
6 cups Chicken Broth (here ) or Roasted Vegetable Broth (here )
Dairy-Free Yogurt (here ) or Spiced Yogurt (here ), for garnish
Ground mace, for garnish
01 In a large pot, heat the oil over medium-high heat. When the oil is hot, add the onion and cook for 6 to 8 minutes, until golden brown and beginning to soften.
02 Turn the heat down to low. Add the ginger, turmeric, coriander, cumin, cinnamon, and salt and cook for another minute, or until fragrant, stirring constantly.
03 Add the carrots, apple, and broth and bring to a boil. Turn the heat down to medium-low and cover. Simmer for 30 minutes, or until the carrots are very soft.
04 Puree the soup in batches in a blender until smooth. Garnish each serving with a swirl of yogurt and a sprinkling of ground mace.
AIP Modification: Omit the coriander, cumin, and yogurt. Garnish with coconut cream instead, if desired.
