This soup is packed full of goodness. It contains the amazing antioxidant turmeric which is a great liver cleanser and anti-inflammatory. It’s visually bright, tasty, and velvety smooth. The delicate flavor of carrots hardly needs any embellishment. Soups make for great additions to any meal or snack.

Servings: 25
Ingredients
5 lb bag of carrots
3 parsnips
5 large pieces of turmeric root
3 large pieces of ginger root
juice of 2 lemons
4 onions
6 to 8 cups of chicken broth
1/2 cup coconut oil
3 cups Roasted hatch chilies (approximately 5 to 6 chilies)
salt and pepper to taste
spicy paprika (optional)

Instructions
Fill ¾ large stockpot with pure water. Chop 4.5lbs carrots. Reserve a few carrots for future salad. 3 large parsnips should be boiled until tender.

Meanwhile, sauté 4 large onions (preferably yellow) until soft. Add minced turmeric, ginger, and salt – continue cooking for another 10 to 15 minutes at medium low heat. Add this mixture to the carrot mixture.

Puree and still in juice of lemons. Serve with copped parsley.