Autumn Gold Carrot Zucchini Soup


1 container of Bones & Marrow Bare Blend Poultry Broth
1 c. water (250 mL)
1 Yellow Onion (medium sized, chopped)
6 Carrots (2-3 c. chopped)
1 Zucchini (medium sized, 2-3 c. cut into 1 inch pieces) 
1 tbsp. Ginger (fresh, minced)
1 tsp. Turmeric Paste
2 tbsp. Cilantro (fresh, chopped)
Sea Salt & Black Pepper (to taste)
1/4 c. Hemp Seeds


In a medium heavy-bottomed pot over medium heat, melt ghee before adding the chopped onion. Allow the onion to begin to soften for 3-5 minutes and then add the carrot and zucchini. Saute the vegetables together for 5 minutes until they begin to soften. Season with salt and pepper.

Stir in the minced ginger and turmeric paste, and season with a bit more salt and pepper. Next add the orange juice, hemp seeds, bone broth and water. Add enough liquid to cover the vegetables, adding more water if needed. Cover and bring to a light simmer for 20 minutes or until carrots are soft.

Uncover and remove from heat to let cool enough to blend. Purée the soup using an immersion blender or a blender until very smooth. To serve, heat slowly over low-medium heat and garnish with chopped cilantro. Enjoy!


Leftovers: Refrigerate in an airtight container for up to four days. Freeze for up to three months.

Additional Toppings: Top with fresh cilantro, chives, more hemp seeds or a dollop of canned coconut cream.