1-inch fresh ginger, peeled and minced/grated (or 2 tsp minced)
2 tsp cumin
½ tsp cinnamon
¼ tsp paprika
¼ + ½ tsp sea salt
For garnish: red pepper flakes and chopped chives
Directions
Peel and chop the onion, sweet potatoes, carrots, and parsnips into about 1-inch pieces.
Heat 1 Tbsp coconut oil in a large soup pot. Once hot, add the chopped onion and ¼ tsp sea salt. Sauté for about 5 minutes, until the onion begins to brown.
Add the chopped carrots, sweet potatoes, and parsnips to the pot. Cook for about 5-7 minutes, stirring frequently, until the vegetables begin to soften.
Stir in the garlic, ginger, cumin, and cinnamon. Cook for about 1 minute, until the spices are fragrant.
Pour in the 4 cups broth and bring the mixture to a boil.
Cover the pot, lower the heat to a simmer, and cook for about 30-45 minutes, until the vegetables are fork-tender. Remove from the heat, and add the coconut milk and collagen.
Use an immersion blender to purée the soup (put a dish towel over the top so it doesn’t splash everywhere!) Add ½ tsp sea salt and blend again. Season to taste with salt and a little paprika, if you like!
Garnish with red pepper flakes and chopped chives.
Notes
**Slow Cooker Option: After step 4, transfer all the ingredients to your slow cooker. Add the broth, and cook on LOW for 4-5 hours. Add the coconut milk and collagen, and then follow steps 7 and 8. Devour!
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/cumin-cinnamon-carrot-sweet-potato-soup/