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BUNNY’S SOUP – paleo recipe
Stav Kogan

BUNNY’S SOUP

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Servings: 8 servings
Ingredients Method

Ingredients
  

  • 3 Tbsp olive oil or lard
  • 16 medium carrots (about 2 pounds) peeled and cut into 2-inch segments
  • 1 medium onion (not red), diced
  • 3 garlic cloves, minced
  • 4 C Bone Stock
  • 2 Tbsp yellow curry powder
  • 1 tsp cinnamon
  • 1 tsp salt
  • 1/8 tsp cayenne pepper (optional)
  • water to thin (about 1 cup)
  • 1 (14 oz) can full-fat coconut milk (optional)

Method
 

  1. 1.
  2. Heat lard or olive oil in large stock pot over medium heat.
  3. 2.
  4. Sauté carrots, onion, and garlic for 5 minutes until they begin to soften, letting little hands stir occasionally.
  5. 3.
  6. Pour in stock and spices; stir.
  7. 4.
  8. Bring to a boil over high heat and cook 15–20 minutes or until carrots are very soft.
  9. 5.
  10. Blend soup until smooth, return to heat. Caution: do not fill blender past halfway to prevent hot spray!
  11. 6.
  12. Add water and stir until soup is preferred consistency (more or less to your liking).
  13. 7.
  14. Serve with coconut milk.
  15. Stir and mix in coconut milk for a fun activity that adds a rich taste and cuts the heat of the spices.

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