Beet-Carrot-Coconut Soup

Prep Time: X minutes | Cook Time: X minutes | Total Time: X minutes

Servings: 6 servings total, approx. 8 cups total (Single serving: 1.25 cup) | Calories: TBD kcal

Instructions

Grab all supplies and ingredients. Wash hands prior to handling any ingredients.
Rinse all vegetables being used, set aside to dry. Click here to learn more.
Press/ mince garlic cloves and set aside in a pinch bowl.
Pro Tip: Set timer for 10mins and do not add the garlic to the Dutch oven before 10mins is up. Click here to learn why.)
In the Dutch oven, on low heat, add grass-fed butter and let melt.
Dice onion, beets and carrots. Place each ingredient in separate bowls to be added separately shortly. Be sure to wash the beets and carrots but do not to peel. Click here to learn more.
After the 10mins timer goes off after the garlic and onion to the melted butter in the Dutch oven, turn up temperature to medium low. Sauté, stirring occasionally (approximately 10mins) until onions are translucent and you see some light-brown caramelization.
Add beets and carrots, sauté for 10mins, stirring occasionally.
Add in bone broth, orange pepper and lentils. Bring to a boil, then turn down to medium, cover with lid and simmer for 40 minutes.
Remove from heat. Stir in can of coconut milk and let stand for minimum 15mins before adding to blender.
Add to blender. Blend till smooth.
Pour into Glasslock containers (ideally the 1.5 cup sized containers). Set aside with lids off to cool down to room temperature before adding to fridge or freezer.

FREEZING INSTRUCTIONS

Let soups stand until room temperature before snapping lids on and putting in freezer. These soups can be stored in the freezer for 3months.
Pro Tip: Adhere a label to each container including what it is and when to eat it by, or write the details on the glass container with a dry erase marker.