Savory Carrot & Sweet Potato Soufflé
1 hour 15 minutes - 1 hour 35 minutes
- 2 lbs. combination of carrots and sweet potatoes (You could sub butternut squash for the sweet potatoes OR make it a carrot soufflé by using all carrots if you are on GAPS/SCD or if you do not eat sweet potatoes).
- 1 quart homemade chicken broth or vegetable broth (If you need to use store-bought broth, Pacific organic vegetable broth is the only one I recommend).
- 2 TBSP chopped onions
- 3 pastured eggs
- 1 TBSP coconut flour
- ½ cup coconut oil or ghee (gently melted to liquid consistency)
- 2 tsp lemon juice
- 1.5 tsp good quality sea salt (Celtic Sea Salt, Real Salt or Himalayan Sea Salt).
- 1 tsp ground sage (or more if desired)
- 1/8 cup honey or Grade B maple syrup
- Peel the sweet potatoes and chop them and the carrots into chunks.
- Put into a big pot with the broth and cook for about 30 minutes or until soft.
- Strain the cooked carrots and sweet potatoes and put into a large mixing bowl or another big pot.
- Add the onions, eggs, melted coconut oil or ghee, lemon juice, sea salt, sage and honey or maple syrup.
- Puree with a stick blender (or put everything into a blender and blend).
- Pour mixture into a coconut oil-greased 2-quart soufflé dish (I simply used a 9 inch glass pie dish)
- Bake at 350 degrees for 45 – 60 minutes or until the center is firm to the touch and a knife comes out clean.
- You could always make this less savory by omitting the sage and adding cinnamon instead.
- Add other toppings in the mixture such as raisins, nuts or even coconut flakes!
- I like this cold too! It goes well really with scrambled eggs.