| Owl Venice

Roasted Carrot Sheet Pan Soup with Mary's Gone Crackers

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

Roasted Carrot Sheet Pan Soup with Mary's Gone Crackers and OWL Chicken Bone Broth Elixir

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.