18/12/2023
We have been under the weather for well over a month now. Our immune systems are just so tired. Recently we started adding fermented honey garlic to our morning regimen and today for lunch I made this delicious soup!
•Recipe•
1 large sweet potatoes (peeled and cubed), 3 handfuls of baby carrots, 2 shallots, 1 yellow onion, 1 can adzuki beans, 6 cloves of garlic, 6 cups chicken broth, 1 cup half and half, 3 tbsp minced ginger, avocado oil, salt, pepper, and cayenne pepper.
Prepare a baking sheet with foil and preheat you oven to 400 degrees. Roughly chop produce, cover in oil and sprinkle with salt and pepper. Roast for about 45 mins. Once out of the oven dump the contents of the sheet pan into a stock pot/dutch oven. Add chicken broth, ginger, and beans (you can use which ever beans you like!) and bring to a boil until the carrots and other veggies are tender. Using either and immersion blender (or doing small batches in an upright blender) blend until smooth. Mix in half and half, salt, pepper, and cayenne to taste and bring up to temperature. Enjoy!!
