Following our trials and tribulations as we attempt to remove all grains, many starchy vegetables and most sugars from our diet while maintaining our love of good food! We strive to make all of our recipes GAPS and/or SCD compliant. Note: We didn't know about "Grain-Free Gourmet" when we chose our name. We are not affiliated with those good folks.
Sunday, March 8, 2009
1 Tbsp. olive oil
1 Tbsp. butter (or ghee)
1 1/2 large onions, chopped
2 lbs carrots, peeled and chopped
1 inch piece of fresh ginger, peeled and minced
2 quarts (or more) homemade chicken broth
2 tsp. ground coriander
Salt to taste
Pepper to taste
Chopped cilantro or parsley for garnish
Sautee the onions, ginger and carrots in the fat until onions are translucent. Add coriander, salt and pepper. Stir for about a minute. Add chicken broth and cook until vegetables are very soft. Puree. Add more liquid, if necessary. This is good with coconut milk too, but I don't have any that's suitable on hand at the moment.
You can leave out the coriander for the intro diet, if you are avoiding spices. You can also substitute the fat without worrying.