When I really get into the groove of my M-F routine, it looks a little something like this.... Work...Pilates...Whole Foods...Meal prep...Din/hang out time...Salt bath...Bed. Boring? Mabes a little. But isn't that kind of the vibe of Monday through Friday? And I rarely stick to it EVERY day of EVERY week... There's always a sprinkle of dinners with friends, happy hours, dates, etc. But attempting to maintain the routine keeps me feeling really healthy, happy, calm and capable. By the time I towel off and fall into bed, I feel serenely peaceful and grateful and ready to get some SERIOUS SLEEP.

The KEY of course, is planning. This is something I am NOT good at. I am not, never-have-been a good planner. I don't think the proper term is "Type B", but whatever the opposite of Type A is, that's me - Hi!  So to combat this chromosomal failure, I cram all my "planning" into Monday night. And by that I mean: ONE: Make a huge salad that I can divide up and take to work for lunch every day and TWO: Make a big batch of roasted veggie soup to eat for dinner every day...! Easy Peasy.

I've been turning a combo of green veggies into my dinner soup for a few weeks now so I thought it was time to (( literally )) spice things UP. Also... #FALL.

Orange Soup for an Orange Girl

INGREDS

• 1 bag of bone broth (( the kind that comes frozen, I like this brand ))
• 1 bunch of organic carrots (( not the babies ))
• 1 large and in charge sweet potato
• 1 yellow onion
• Coconut oil
• Chunk of ginger, grated (( I did like 2 inches because I like it #intense ))
• Fresh garlic (( I did like 4 cloves because again, #intense ))
• Turmeric
• Ceylon Cinamon
• Cumin
• Chili Pepper
• Salt + Pepper
• For serving: Fresh lime + Splash of coconut milk + Cilantro

HOW

1. Preheat oven to 425
2. Chop up carrots (( leave out the green tops )) and and sweet potato (( I left skin on ))
3. Season the chopped veggies with a little melted coconut oil, and about 1/2 a tablespoon each of turmeric, cinnamon, cumin. Then sprinkle some salt + peppa and mix it all up really well. Pop in the oven for 30 mins (( or until soft ))
4. When you've got about 15 mins of your timer left, whip out a big saucepan and saute the onion, garlic + gated ginger in some coconut oil.
5. Add in the bone broth and cover to warm through (( or defrost if yours is still frozen, like mine! ))
6. When the veggies are done, blend them all up with the bone broth mixture - either use an immersion blender (( ideal )) or transfer to a blender in batches.
7. When everything is all blended up and back in your saucepan, taste for seasoning. Add salt + pepper if needed and add however much chili you can handle. Then serve with a splash of coconut milk, sprinkle of cilantro + a little quarter of lime!

There you have it!

I keep it in the fridge and just rewarm it in small batches for dinner every night. And if I know I'm going to be having dinner out a few nights in a row, I'll pop it in the freezer to keep it fresh.

SOME OTHER STELLAR BENEFITS

• It warms me from the inside out, hello cozy night in!
• Turmeric + cinnamon make a dynamic anti-inflammatory duo
• Bone broth = Protein, Sooo much collagen goodness (( hello beautiful hair, skin + nails!! )) and great for gut health + keeping your joints greased up!

xo