Roasted Carrot Sheet Pan Soup with Mary's Gone Crackers

Serves ~4 | Prep time: 15 minutes | Cook time: 45 minutes

Ingredients:

• 2 bunches of carrots
• 1-2 sweet potatoes
• 1 white onion
• 1 whole garlic bulb
• 1 shallot
• extra virgin olive oil to taste
• sea salt to taste
• red pepper flakes to taste
• 1 tbsp ghee
• 1 tsp turmeric
• knob of ginger
• black pepper to taste
• 1 OWL Bone Broth Elixir (we used chicken)
• 1 cup of coconut milk
• 1 box Herb Mary’s Gone Crackers
• 1 tbsp pumpkin seeds

Directions:

1. Preheat your oven to 350°F.
2. Wash & roughly chop carrots, sweet potatoes, onion, garlic & shallot.
3. Place on a sheet pan with extra virgin olive oil, sea salt & red pepper flakes.
4. Bake for about 45 minutes.
5. Melt ghee in a pot & bloom the turmeric, ginger & black pepper. Add roasted vegetables to the pot. Pour in Owl Broth Elixir & coconut milk and simmer for a few minutes.
6. Add soup mixture to a blender, or use an immersion blender and blend until smooth & creamy.
7. Make your Mary's Gone Crackers Herby Crunch by combining a handful of Herb Mary's Gone Crackers with carrot tops, pumpkin seeds, extra virgin olive oil, sea salt & red pepper flakes in a bowl and crush up.
8. Pour soup into bowls and top with Mary's Gone Crackers Herby Crunch. Find a cozy spot & enjoy.