Instructions

1. Place ghee in large pot over medium/high heat.

   Stir in ginger and garlic until translucent.

   Add turmeric and sea salt and heat for 1 minute.

   Stir in zucchini and add enough coconut milk to the mixture to cover.

   Bring to a boil and simmer for 10 minutes or until zucchini is tender.

   Using a food processor puree zucchini mixture with spinach, cilantro, and the rest of the coconut milk.

   Add hot water if soup is too thick.

   Next you will transfer to a large pot and bring to a simmer.

   Season with pepper and fresh lime juice. Enjoy!