Carrot and Ginger Soup
- 6 c homemade bone broth
- 2 lbs (approx. 10) carrots, peeled and sliced
- 2 medium onions, peeled and chopped
- 3 T of coconut oil
- 4 tsp. ginger, freshly grated
- 1 garlic clove, finely chopped
- 1 c heavy cream
- 1 tsp. sea salt
- 1 tsp. black pepper
- fresh parsley or dill for garnish
- sour cream
- In a 6-quart pan melt coconut oil. Add onions and cook on medium heat for 8-10
- minutes or until the onions are soft. Stir occasionally.
- Add broth, carrots, garlic and ginger. Cover and bring to a boil for 2 minutes.
- Reduce heat and allow to simmer until carrots are soft.
- Remove from heat and allow to cool for 15 minutes. Pour mixture into a
- blender/food processor. Depending on the size of your blender you may have to
- do this in multiple batches. Blend until smooth.
- Pour your soup back into your pan on medium heat. Add heavy cream, sea salt
- and pepper. Heat until preferred serving temperature.
- Serve and top with a touch of sour cream and garnish with fresh parsley sprigs or
- dill leaves.
Recipe by Millhorn Farmstead at https://millhornfarmstead.com/carrot-ginger-soup/
3.5.3251