This is a great post-workout meal or just a warm up meal for a cold night. It's sweet and savory and warm and happy-making. The only person who didn't enjoy this soup was Victor, but that's because he was sick and hadn't been able to eat anything for a couple of days.
3 medium carrots, halved and thinly sliced
1 medium onion, chopped
1 Tbs. grass-fed butter or coconut oil
7 cups bone broth
3 cups cubed peeled red potatoes
2 cups cubed peeled butternut squash
2 large tart apples, peeled and chopped
2 medium turnips, peeled and chopped
2 parsnips, peeled and sliced
1/2 tsp. dried basil
1/4 tsp. thyme
1/4 tsp. pepper
1. In a Dutch oven over medium heat, cook and stir the carrots and onions in butter or coconut oil until tender.
2. Add the broth, potatoes, squash, apples, turnips, and parsnips. Reduced heat; simmer, uncovered, for 20 minutes.
3. Stir in the basil, thyme, and pepper; simmer 15 more minutes or until vegetables are tender.