Ingredients

The following ingredients have 5 Servings
  • 4 cups bone broth ((recipe here))
  • 4 large carrots (, about 4 cups worth, if each one is snapped or cut in half; (use white carrots for VAD diet))
  • 1 turnip
  • 1/4 cup coconut oil (, bacon fat, duck fat or not AIP: grass-fed butter, ghee)
  • 1" nub fresh ginger (cut into 4 pieces (add 2 inches of ginger if you like it spicy); you do not need to peel it first)
  • 3 branches fresh mint (with about 6-8 leaves per branch, or 1/3 cup loose leaves; (omit mint for VAD diet))
  • 1/4 teaspoon sea salt

Instruction

  • Bring your bone broth to a simmer in a large saucepan or your Crock Pot/slow cooker.
  • Add the carrots, whole or halved, and the radish or turnip halves.
  • Allow the veggies to simmer, covered, 30-40 minutes, or until fork tender.
  • Transfer the veggies to a plate to cool.
  • Turn off the heat and allow the broth to cool, uncovered. (Or ladle 4 cups broth out from your pot into a bowl, so it can cool faster.)
  • When the broth is warm, about 25 minutes, transfer half of it and all the veggies to your blender.
  • Add your fat of choice, ginger, mint and sea salt.
  • Purée on medium-high speed for about 1 minute, until the mixture is totally smooth.
  • Pour it and the remaining broth into a saucepan.
  • Stirring, reheat to a simmer, over medium heat, and serve.