Carrots are filled with beta carotene and the added anti-inflammatory benefit of the ginger makes this soup a great support for your body
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.