2 large organic carrots, scrubbed clean and chopped
1 small green apple, peeled and chopped
1 cup frozen sweet potato chunks
32 ounces chicken bone broth
2 tablespoons fresh lemon juice
1/4 cup nonfat plain yogurt
1 tablespoon chopped green onions
How to Make It
In a large, heavy-bottomed pot, heat olive oil over medium-low heat. Sweat onions until soft and translucent. Add garlic and ginger- cook until golden and fragrant, about 30 seconds. Add turmeric, cumin, and cayenne (optional) and stir to combine.
Add carrots, apple, and potato chunks to pot. Cover with bone broth and bring to a simmer. Cover and cook 25-30 minutes, or until soft. Use an immersion blender or countertop blender to puree soup until smooth. Stir in lemon juice and divide among bowls.
Swirl in yogurt and top with onions. Dust with more cayenne, if desired.