From the October/November 2017 issue
Serves 4


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

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