1

Heat a dutch oven over medium heat and melt the coconut oil. Once hot, add the shallot and sauté for two to three minutes, until softened. Add the ginger and garlic and cook for 30 seconds, until fragrant.

2

Toss in the potatoes, coconut milk, broth, salt and turmeric and bring to a simmer. Cook for eight minutes, until the potatoes are just fork tender.

3

Add the salmon, celery and carrots and cook until the salmon is flaky, about eight to ten minutes.

4

Remove from the heat and stir in the lime juice. Divide into bowls and season with salt and pepper and garnish with cilantro if using. Enjoy!

5

Substitutions: Potatoes: use squash or sweet potatoes. Chicken broth: use water/vegetable broth or a seafood broth or clam juice.