Carrot Ginger Puree

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

Course Side Dish, Soup
Total Time 45 minutes
Servings 4


  • 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


  1. 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.

  2. Add the carrots and beet. Saute and additional 10 minutes.

  3. Add the bone broth, vinegar, bay leaf and salt. Bring to a boil. Turn down and simmer for 20 minutes.

  4. Turn off the heat. Transfer the ingredients to a high speed blender and mix until smooth.