1 knob of freshly grated ginger
3-4 sage leaves, minced
1 tsp curry powder
1/2 tsp cumin seeds
1/2 tsp cardamom
1/2 tsp coriander
1 red pepper, cored, seeded and chopped
10-12 carrots, sliced about 1/3″ thick
1/2 tsp salt
1/4 tsp white pepper
water (or SIBO-friendly vegetable or chicken stock*)
In a medium soup pot:
Sauté ginger, sage, and spices in coconut oil, until spices are fragrant.
Add red pepper, carrot slices, salt and pepper. Stir to coat and continue to cook over medium low heat, stirring occasionally for 20-30 minutes.
Add enough water (or broth / stock) to cover the vegetables by roughly 1/2 inch. Simmer over low heat for 45-60 minutes until carrots are tender.
Puree with a stick blender until velvety.
Garnish with a dollop of 24-hour Home-Made Yogurt.
Stir in a bit of SIBO-friendly coconut milk (the Natural Value Organic brand that contains no guar gum thickener, pictured at right) for a creamier texture.
*If you buy packaged broth or stock, read the label carefully: it may be difficult to find one without onions, garlic and celery. I frequently make my own and store in the freezer.