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CARROT GINGER SOUP RECIPE

Prep time: 15 minutes Cook time: 30 minutes Yield: Serves 4-5
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Ingredients
  

  • 3 Tbsp unsalted butter or ghee
  • 1 1/2 pounds carrots 6-7 large carrots, peeled and sliced thin
  • 2 cups chopped white or yellow onion
  • Salt preferably Himalayan or Sea Salt
  • 1 teaspoon fresh minced ginger
  • 2 cups chicken stock or vegetable stock
  • 2 cups water
  • 3 large strips of zest from an orange
  • Chopped chives parsley, dill or fennel for garnish

Instructions
 

  • Sauté onions and carrots: Melt the butter (or ghee) in a soup pot over medium heat and cook the onions and carrot, stirring occasionally, until the onions soften (5 to 8 minutes). Do not let the onions or carrots brown. Sprinkle a teaspoon of salt over the carrots and onions as they cook.
  • Add stock and water, ginger, and strips of orange zest. Bring to a simmer, cover, and cook until the carrots soften (approx. 20 minutes).
  • Remove the strips of orange zest and discard.
  • Purée soup by pouring small amounts into a blender at a time, and purée until completely smooth. (Fill the blender bowl a third full and keep one hand pressing down on the cap of the blender to keep it from popping off.)
  • Add more salt to taste.
  • Garnish with chopped chives, parsley, or some other herb of choice