• 3 tbsp. extra virgin olive oil or coconut oil
  • 2 medium-size yellow onions, chopped
  • 10 stalks of celery, diced
  • 2 garlic cloves, chopped
  • 2 tsp. GF ground turmeric
  • 1 tsp. GF dried sage, or 5 fresh sage leaves chopped
  • 1 tsp. sea salt or to taste
  • ½ tsp. GF coarsely ground black pepper
  • 2 carrots, diced


  • In a large pot heat olive oil over medium heat. Add onions and celery and cook for 5 minutes. Stirring occasionally
  • Add garlic, turmeric, sage, salt and peper. Cook for 2 more minutes
  • Add broth and carrots, bring to boil and cover. Reduce heat to low and cook for 25 minutes. Remove from the heat and cool slightly
  • Add 1/3 of the soup into a blender or food processor. Blend until smooth. Return back to the pot. Reheat soup and season with salt and pepper if needed.