From the October/November 2017 issue
Serves 4

Ingredients

For the soup:

  • 1/2 pound wild salmon
  • Sea salt and black pepper, to taste
  • 1 TBSP coconut oil
  • 1 medium yellow onion, chopped
  • 16 medium carrots (about 2 pounds), peeled and chopped
  • 1 (2-inch) piece fresh ginger root, peeled and minced or finely grated
  • 3 garlic cloves, minced or finely grated
  • 1/4 tsp cayenne pepper (or more or less to taste)
  • 1/4 cup cilantro leaves, plus more for garnish
  • 4 cups chicken or vegetable broth
  • 1 (15-ounce) can coconut milk
  • 2 tsp fresh lime juice
  • Lime wedges, for garnish
  • Cassava Crisps, for serving (recipe follows)

For the cassava crisps:

  • 1 cup Otto’s Naturals Cassava Flour
  • 1 TBSP finely chopped fresh rosemary
  • 1/2 tsp sea salt
  • 7 TBSP water
  • 3 TBSP extra-virgin olive oil
  • Coarse sea salt, for sprinkling

Directions

For the soup:

  1. Preheat the oven to 375ºF.
  2. Line a baking sheet with parchment paper. Place the salmon on the baking sheet and season with salt and pepper. Bake for 15-18 minutes or until the fish flakes easily with a fork. Set aside.
  3. Heat the oil in a pot or Dutch oven over medium heat. Add the onion and carrots. Cook, stirring occasionally, for 4-5 minutes. Add the ginger, garlic, and cayenne pepper. Stir for 1 minute. Add the cilantro and broth. Bring to a boil, then reduce heat to low, cover, and simmer until the carrots are tender when pierced with a knife. Puree using an immersion blender. Stir in the coconut milk and lime juice. Season to taste with salt and pepper.
  4. Serve bowls of soup topped with flaked salmon, cilantro leaves, and lime wedges.
  5. Serve the crackers on the side.

For the cassava crisps:

  1. Preheat the oven to 350ºF.
  2. Line 2 baking sheets with parchment paper.
  3. In a large bowl whisk together the flour, rosemary, and 1/2 teaspoon salt.
  4. Add the water and olive oil. Mix to form a dough. Knead in the bowl several times. Gather the dough into a ball.
  5. Place between 2 sheets of parchment paper and roll out to about 1/8-inch thick.
  6. Cut out cracker shapes using a 2-1/2 inch round cookie cutter.
  7. Place the crackers on the baking sheets. (They can be placed close together as the crackers do not spread.) Sprinkle with coarse salt.
  8. Bake for 20 minutes, rotating the pans once halfway through, until crisp and lightly browned.
  9. Cool completely on the baking sheets.
  10. Store crackers in an airtight container at room temperature or use in the above soup recipe.