Carrot and White Bean Soup

Carrot and White Bean Soup

Ingredients
  

  • 1 Large sweet onion – cut into small chunks
  • 1 leek– white part only - sliced
  • 8 cloves garlic - peeled
  • 6 medium organic unpeeled carrots - cut into ½ inch chunks
  • 4 Tbsp. Simply Ghee Original - divided
  • 1 cup cannellini beans - prepared or canned, rinsed VERY well
  • 3-4 cups organic chicken or veggie stock - store-bought or homemade
  • 1/2 cup fresh dill leaves - cut into small pieces
  • 1/2 8 oz. container sour cream - optional (omit for Lactose Interolerant diet)
  • unrefined salt and freshly cracked pepper

Instructions
 

  • Preheat the oven to 400F. Lightly grease a baking sheet with sides with coconut oil so veggies don’t stick. Melt 2 tablespoons of ghee and toss the onion, garlic and carrots until evenly coated. Place on the cookie sheet and lightly drizzle with one tablespoon of ghee. Toss veggies till evenly coated and season with salt and pepper. (You will add the leek halfway through the roasting). Roast veggies till tender and golden, about 35 minutes. (Roasting time depends on the size of your veggies.)
  • Transfer vegetables to a blender or food processor including all the brown bits from the baking sheet and puree until smooth, slowly adding stock as needed for a smooth puree. The key word is smooth.
  • Transfer the puree to the soup pot and stir in the stock, beans and half of the dill. Bring to a simmer over medium heat and cook till all the flavors are blended. Add the sour cream and last tablespoon of ghee. Season to taste with unrefined salt and cracked pepper. Garnish with the remaining dill.

Notes

Serves four and is perfect with PB & J sandwiches. Use good whole grain crusty bread and your favorite nut butter and jam.
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Freshly Roasted Tomato Soup

Freshly Roasted Tomato Soup

Serves 4-6.

Ingredients
  

  • 2.5 lbs Roma tomatoes - cut in half lengthwise
  • 4 Tbsp. Simply Ghee Original - melted
  • 1 Tbsp. maple syrup - or honey
  • 1.5 Tbsp. Tbs of BBQ mesquite seasoning - salt-free
  • 1 Medium sweet onion - chopped
  • 4 cloves garlic - minced
  • 1 dash minced red pepper flakes to taste - or use cayenne pepper
  • 1 cup fresh basil - julienned strips
  • 1 can diced tomatoes -15 oz
  • 4 cup chicken stock - or vegetable stock
  • unrefined salt and freshly cracked pepper - to taste

Instructions
 

  • To roast the tomatoes:
  • Preheat the oven to 400F. Spread the tomatoes on a baking sheet. In a bowl, mix 2 tablespoons of melted ghee, maple syrup and BBQ mesquite seasoning and blend together. Pour mixture over the tomatoes – cut sides facing up. Season with salt and freshly cracked pepper to taste and roast in the oven at 400F for about 45 minutes.
  • In a large stock pot, heat the remaining 2 tablespoons of ghee over medium heat. Add the onions and cook until tender – about 3 minutes. Stir in the garlic and red pepper flakes and cook for about 2 minutes. Add the canned tomatoes, fresh basil and broth. Stir in the oven roasted tomatoes and simmer over medium-low heat for 30 minutes.
  • Remove from heat and in the stockpot, puree the mixture with an immersion blender or transfer the soup to a food processor or blender to blend. Be careful because the soup is very hot. Remember to start blending at a slow speed and increase gradually. The soup should be smooth with some tomato chunks. Season with salt and pepper to taste. You can prepare the soup to this point and refrigerate. When ready to serve, bring to a slow simmer over medium heat. Before serving, stir in 1 tablespoon of ghee. YUM!
  • Serves 4 generously and super delish with grilled cheese sandwich made with Black Garlic Ghee.

Notes

Serves 4 generously and super delish with grilled cheese sandwich made with Black Garlic Ghee.
Tried this recipe?Let us know how it was!