Roasting the vegetables in the oven and cooking the soup itself in the slow cooker makes this easy as well, no pots on the stove to watch or stir. Ghee is the perfect fat to use for roasting vegetables. Ghee has a higher smoke point than butter because it has been clarified to have all the proteins and sugars removed, so only the rich golden fat remains. Since the lactose and casein have been removed, it also is a suitable fat to both milk protein allergic and lactose intolerant people; even those on the GFCF, SCD, or GAPS diet. Lastly, and most importantly here, ghee absorbs and enhances the flavors in herbs and spices and carries them throughout the dish.
5-6large inexpensive organic juicing carrotsor more smaller ones, scrubbed.
2large onionspeeled and quartered
2cupspumpkin chunkspeeled, without the pump or 1 cup pumpkin puree
2tablespoonsgheefrom cows feeding on rapidly growing green grass (which makes it rich in vitamin K2 and omega 3 fatty acids)
Cut carrots into 3-4 inch pieces. In an oven-safe dish (I piled an 8×8 inch glass dish here) pile all the vegetables, garlic, and pumpkin. Dot across the top with ghee, and sprinkle with paprika and sea salt. Place in the oven to roast at 300 degrees F for an hour. No need to preheat. In a crock pot, place the roasted vegetables and drain the juices and melted ghee from the bottom of the pan into the crockpot as well. Add chicken stock and enough filtered water to cover the vegetables. Cook on low all day, or high for 4 hours. Puree with an immersion blender, or by placing small batches in the blender and blending. Salt to taste. Spoon into bowls and garnish with grated parmesan cheese, cultured cream, and/or smoked paprika.
Roasted Carrot Soup
Amount Per Serving (1 bowl)
Calories 230Calories from Fat 90
% Daily Value*
Saturated Fat 5g25%
Vitamin A 18540IU371%
Vitamin C 15.7mg19%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe by Cara Comini of Health Home and Happiness. Visit us at healthomeandhappiness.com