Carrot - ginger soup
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.