We have all felt the nourishment of warming winter soups, now experience the bountiful health associated with healing summer soups. They taste great and do a body good. For added therapeutic benefits, grate a little ginger on top before serving, or stir in a dash of turmeric. Recipe from Paleo Leap
Allow the grated zucchini to drain any excess water for approximately 20 minutes.
In a large saucepan over medium-low heat, melt the ghee and sauté the onions. Continue cooking for 5 to 7 minutes, or until onions are translucent and tender.
Add the stock and let simmer for 20 minutes.
Add zucchini, nutmeg, and mint and allow to simmer for about 8 minutes. Then add the coconut milk with lemon juice. Continue to cook for 5 minutes longer and season with salt and pepper to taste.
Puree if desired.
For sweet potato scoops: Preheat oven to 400 F.
Slice the sweet potatoes into 1/8” thick pieces.
In a bowl, toss the potatoes in olive oil until evenly coated.
Bake for 20 to 25 minutes or until crisp.
Sprinkle with salt and drizzle with lime prior to serving.