Carrot - ginger soup

Carrot & ginger soup.jpg

TOOLS: blender, pot, chopping knife. TIME: 45 mins. SERVES: 4

2 tablespoons of ghee, duck fat or coconut oil

1 small onion, chopped

5 cm piece of ginger, minced

3 cloves garlic, minced

900 g carrots (about 6 medium), chopped

1 tablespoon apple cider vinegar

1 litre Bone Broth (Can use vegetable stock as an alternative)

1 bay leaf

½ teaspoon ground cinnamon

1½ teaspoons sea salt

1 tablespoon minced chives, for garnish

1 - Heat the cooking fat over medium heat in a heavy-bottomed pot until melted. Add the onion and cook for about 5 minutes, stirring, until it begins to soften. Add the ginger and garlic and cook for a couple more minutes, stirring to ensure nothing burns. Add the carrots and cook for another 10 minutes, stirring often.

2 - Add the vinegar, bone broth, bay leaf, cinnamon and salt to the pot. Bring to a boil, turn down to a gentle simmer and cover tightly with a lid. Cook for 20 minutes, or until carrots are very soft.

3 - Turn off the heat, remove the bay leaf and carefully transfer the soup to a high-powered blender or food processor. Purée until the soup reaches your desired thickness, adding more broth if needed. Serve with a sprinkle of chives for garnish.

Storage: Keeps well in the refrigerator for several days; also freezes well.