Amy Myers, M.D. is a functional medicine physician, trained and certified by The Institute of Functional Medicine. Dr. Myers earned her Doctor of Medicine (M.D.) at the LSU Health Science Center, and completed her Emergency Medicine residency at the University of Maryland Medical Center.
Dr. Myers retired from her functional medicine clinic, Austin UltraHealth, where she served thousands of patients, to empower those who were failed by conventional medicine. She’s a 2x New York Times bestselling author, and the founder and CEO of the health & lifestyle e-commerce brand, Amy Myers MD®.
We are trying out a low FODMAPS diet in our house. That means skipping the coconut milk, onions, and garlic for now, which is a huge change for us but inspired this amazing soup. Enjoy!
Carrot and Ginger Soup with Lemon Zest
Ingredients
- 2 Tbsp coconut oil
- 5 cups rainbow carrots peeled and chopped
- 1 butternut squash chopped
- 2 Tbsp ginger peeled and chopped
- 8 cups bone broth
- 1 Tbsp apple cider vinegar
- zest and juice from 1 lemon
- 1 1/2 tsp sea salt
- 1/2 tsp ground black pepper
- 5-7 fresh sage leaves
Instructions
- Heat a large soup pot over medium heat. Add coconut oil and saute carrots and butternut squash with ginger for 5 minutes.
- Add bone broth and bring to a boil. Let broth reduce, uncovered at a boil for about 30 minutes until carrots and squash are soft.
- Remove from heat, add apple cider vinegar, lemon zest and juice, sea salt, black pepper, and sage leaves.
- Using an immersion blender, blend ingredients together until smooth and creamy. If you don’t have an immersion blender transfer soup into a standing blender in batches and blend until smooth. Serve hot.
