Carrot Ginger Puree
Carrots are filled with beta carotene and the added anti-inflammatory benefit of the ginger makes this soup a great support for your body
- 2 Tb coconut oil or ghee
- 1 medium yellow onion chopped
- 2 in. fresh ginger root peeled and chopped
- 3 cloves garlic
- 8 medium carrots chopped
- 1 Tb apple cider vinegar
- 31/2 cups bone broth
- 1 bay leaf
- 2 tsp Himalayan pink salt
- 1 medium golden beet peeled and chopped
Heat the oil over low heat in heavy pot. When oil is melted, add onions, garlic and ginger and sauce for 5 minutes. Stir often.
Add the carrots and beet. Saute and additional 10 minutes.
Add the bone broth, vinegar, bay leaf and salt. Bring to a boil. Turn down and simmer for 20 minutes.
Turn off the heat. Transfer the ingredients to a high speed blender and mix until smooth.