Directions

• Step 1 1. In a medium sized saucepan, heat up the ghee.
• Step 2 2. Add onion and sauce for 5 minutes, stirring occasionally.
• Step 3 3. Add sea salt, zucchini and garlic. Then stir with the onion.
• Step 4 4. Add the turmeric, curry powder and pepper, stir and wait about 4-5 minutes. 5. Add the chicken broth and coconut milk.
• Step 5 6. Bring to a boil. Once boiling, turn the heat down to low, and cook for another 15 minutes, covered with a lid.
• Step 6 7. Ad in juice of 1/2 a lime, and let soup cool for about 10 minutes.
• Step 7 8. Carefully transfer your chunky soup to your blender and blend on high speed for 1 minute.
• Step 8 9. Serve with toppings of your choice. (wild arugula, cilantro, avocado, roasted sweet potato cubes)