With all this snow, I've been having a hard time eating vegetables. I've just been craving roasted sweet potatoes and pot roasts. This soup is a warm and comforting way to eat green vegetables in the wintertime.
2 medium sized brocoli crowns
2 Tb coconut oil
2 large carrots
3 large stalks of celery
1/2 red onion
3 cloves of garlic
1/2 tsp each ground coriander, cumin, turmeric, ginger, black pepper OR 1 Tb curry powder
1 can of coconut milk
1 cup bone broth or vegetable broth
sea salt to taste
1. Preheat oven to 400'F. Peel and trim broccoli stems and chop into bite-sized pieces. Toss broccoli with one tablespoon of coconut oil, salt and pepper, and slip into the oven in a roasting pan for 30 minutes, or until soft.
2. Dice carrots, celery, onion and garlic, and sauté with one tablespoon of coconut oil on medium-low in a heavy bottomed saucepan. When the vegetables are soft, and the onions have become translucent, stir in spices, coconut milk and broth, and bring to a simmer.
3. Remove roasted broccoli from the oven and stir into soup. Turn heat off and use immersion blender to create a smooth, creamy bisque. Taste for salt. Serve with a squeeze of lemon.