| 10 | 60 | 224 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 45 min | 4 |
| 2 tbsp | Butter, grass fed, unsalted |
| 1 small | Yellow onion (chopped) |
| 2 tbsp minced | Ginger root (peeled) |
| 3 clove(s) | Garlic (minced) |
| 908 gm | Carrots (chopped) |
| 4 cup | Bone broth, Organic |
| 1 leaf | Bay leaf |
| 1/2 tsp | Cinnamon |
| 1 1/2 tsp | Sea salt, fine |
| 1 tbsp | Chives (minced) |
1. Heat butter in a heavy-bottomed pan. Add the onions, cooking for a few minutes. Add the ginger and garlic and cook for a couple more minutes, stirring to ensure that they do not burn. Add the carrots and cook for another 10 minutes, stirring often.
2. Add bone broth, bay leaf, cinnamon, and sea salt to the pot. Bring to a boil, turn down to a gentle simmer and cover tightly with a lid. Cook for 20-30 minutes, or until carrots are completely softened.
3. Turn off heat and transfer into a high-powered blender. Puree until the soup reaches the desired consistency.
4. Serve with chives and enjoy!
Carrots contain beta carotene which is converted to vitamin A in the body and is important for immunity and healthy vision!
| Vegetables | 3.6 |
