2 tbsp Ghee
4 Shallots, roughly chopped
1 large Yellow Onion, thinly sliced
1 1/2 lb Broccoli (fresh or frozen!)
1/2 Green Apple, peeled & diced
2 Yukon Gold Potatoes, boiled & roughly chopped
1/2 tsp Thyme
32 oz Bone Broth
1/2 tsp Oregano
1/2 tsp Turmeric
1 tsp Curry Powder
1/2 tsp Cinnamon
13.5 oz full fat Coconut Milk
Sea Salt & Black Pepper to taste
In a large stockpot, melt ghee over medium heat. Add the shallots and onions. Saute until they soften. Add the broccoli, apple, potatoes, & chicken broth. Top off with some extra broth or water if the veggies aren't fully covered.
Turn heat to high until it reaches a boil. Lower to a simmer and cook until the vegetables are soft. This will take anywhere from 15-25 minutes. Stir in spices and let cook for another 5 minutes.
Using an immersion blender or by transferring the soup into a high-speed blender pitcher, blend until everything looks smooth throughout. Pour back into stockpot and whisk in the canned coconut milk. Blend again if necessary.