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
  1. In a 6-quart pan melt coconut oil. Add onions and cook on medium heat for 8-10
  2. minutes or until the onions are soft. Stir occasionally.
  3. Add broth, carrots, garlic and ginger. Cover and bring to a boil for 2 minutes.
  4. Reduce heat and allow to simmer until carrots are soft.
  5. Remove from heat and allow to cool for 15 minutes. Pour mixture into a
  6. blender/food processor. Depending on the size of your blender you may have to
  7. do this in multiple batches. Blend until smooth.
  8. Pour your soup back into your pan on medium heat. Add heavy cream, sea salt
  9. and pepper. Heat until preferred serving temperature.
  10. Serve and top with a touch of sour cream and garnish with fresh parsley sprigs or
  11. dill leaves.
Recipe by Millhorn Farmstead at