INGREDIENTS
3
carrots, peeled and chopped into 1-inch chunks
1
medium/large sweet white onion, peeled and chopped into 1-inch chunks
1
medium/large leek, peeled and chopped into 1-inch chunks; use white and pale green parts, discard dark green or leafy parts
1
baby bok choy, chopped into 1-inch chunks; discard top portion of jagged leaves (may substitute by using about half of full-size bok choy)
2
medium or 1 large sweet potatoes or yams, unpeeled and chopped into 1-inch chunks
8 oz
white mushrooms, stems removed and quartered
juice of 1 medium/large lemon
2
to 3-inch piece peeled fresh ginger, added whole and removed midway through simmering (1 tablespoon ground ginger may be substituted)
2
to 3 tablespoons coconut oil
1 tbsp
ground turmeric
1 tbsp
ground black pepper
salt, to taste; add before, during, or after simmering
about 6 quarts water, or to nearly the top of your pot, leaving about 1-inch headspace