Roasted Garlic and Carrot Soup with Crispy Kale


This soup is heavenly!  Don’t skimp on the garlic either.  When I say a whole head…use the entire garlic bulb!  You won’t be sorry!!!


1 Whole garlic bulb

2 bundles of kale

1 whole bad of carrots

3 Celery stalks

1 small onion

2 cups bone broth

1 can of unsweetened coconut cream or milk

1 lemon

1/2 sweet potato


1/2 tsp Rosemary

olive oil


This soup is great because its a blended soup!  No need to perfectly dice or chop anything!  Woop Woop!  Roughly chop all veggies.  We will start with the crispy kale!  Wash and peel the leaves away from the thick inner stems.  discard the stems and chop up the leaves on a baking sheet.  Drizzle with olive oil and just a little salt.  These seem to really soak up salt so be careful with the amount used.  Place in the oven at 350 degrees for about 10-15 minutes.  These are a terrific snack anytime of the day so be sure to make extra!

While the crispy kale is baking go ahead and place the onion, celery and carrots in your soup pan with olive oil.  We will cook these down until translucent.  Add a bit of salt to every layer you place in the pan.  Now add in all the garlic.  Remember we are blending this soup so feel free to leave the garlic bulbs whole while sautéing.  once the room is filled with that delicious garlicky aroma fill the pan up with your bone broth, coconut milk/cream, lemon and seasons.  Let boil and then bring it down to a simmer.  Let this simmer top on for about 20 minutes.  Now place in the blender until smooth.  Serve with crispy kale and enjoy every spoon full!





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