Curried Carrot Soup
  1. In a large saucepan, combine avocado oil, carrots, onion, and ginger over medium heat. Saute until soft.
  2. Stir in the bone broth, cumin, turmeric, pepper and salt. Bring soup to a boil; then reduce heat to a simmer and cook for 10 minutes. Remove from heat and allow the soup to cool slightly.
  3. Puree the soup in a food processor or blender. Then return it to the saucepan and stir in coconut milk and lime juice. Simmer over low heat just until hot.
  4. Divide the soup between two bowls and garnish with chopped cilantro.
Recipe Notes

I omitted the onion for the low FODMAP version.  

I doubled the recipe because I like leftovers!

I added more ginger and spices all around.

I added 1 full can of coconut milk.

I also added fresh grated horseradish!  Not so it was hot, but for added flavor!

You can sub sweet potatoes, parsnips, butternut squash, or cauliflower or a combination for the carrots if you want.