This cancer fighting recipe comes from Kristin Celeste Shroeger at The Intentional Minimalist!
Kale stem pesto, optional
Flake finishing salt
Wash, dry and trim ends from produce. Remove onion skins, chop one cup onion and add to a large metal soup pot with one tablespoon coconut oil. Chop two cups celery and add to the pot. Stir in one half teaspoon sea salt, cover and cook on medium heat for five minutes. Chop six cups carrots and add to the pot with one tablespoon coconut oil, cover and cook on medium heat for five minutes.
Remove seeds from jalapeno. Mince two tablespoons turmeric, three tablespoons ginger, two teaspoons jalapeno and add to the pot with six cups of vegetable broth. Stir in one half teaspoon sea salt, one half teaspoon ground pepper, cover and bring to a simmer. Reduce heat to medium low and cook covered for ten minutes.
Stir in one half cup cashew butter, cover and cook for three minutes. Remove soup from heat and blend soup with immersion blender directly in the pot until smooth. Taste soup and adjust seasonings as desired. Ladle soup into bowls and serve with a swirl of kale stem pesto and a pinch of crushed flake finishing salt.