Autumn Carrot Ginger Soup
It's soup season! To me, nothing is more satisfying than a nice big bowl of hot soup on a chilly autumn day. And I've got tons of tupperware containers full of bone broth in the freezer that I want to use up so I can make a fresh batch!
Autumn Carrot Ginger Soup INGREDIENTS 2 tbsp Coconut Oil 1 tbsp Fresh Ginger...chopped 2 small Shallots...chopped 2 pounds Carrots...sliced 1/2 tsp ground Cumin 1/8 tsp ground Cloves 1/2 tsp ground Cinnamon 5 cups Bone Broth (chicken) 1/4 Coconut Milk 1 tsp Lemon Juice Salt and Pepper to taste Saute shallots and ginger in oil until soft...about 5 minutes. Add carrots, and saute for another 5 minutes or until carrots are heated. Now you can add the spices and stir to fully coat the carrots. Pour in broth and simmer for 30-40 minutes...making sure carrots are cooked through and fork tender. Add lemon juice. If you have an immersion blender...use it to puree veggies. If not...remove solids to a blender and mix with coconut milk until smooth. Add back to pot. On low flame...stir soup until well combined...let simmer 5 minutes. Taste and adjust seasonings to your liking.
