18 Jan Lemongrass Ginger Carrot Soup
If there ever was a day to eat soup its today – its pouring here in Boston, and I’m refusing to leave my house!
In honor of tomorrow’s National Bone Broth Day the wonderful team at Bare Bones Broth have sent me this recipe to share with you. Its so easy to make and absolutely delicious, and its perfect for those on my Lean and Clean Plans.
This simple soup can be eaten hot or cold, in winter, or in summer. Many are aware of the healing benefits of carrots, mainly the antioxidant-rich carotenoids that are known to pack anticancer powers. Combine them with a hefty dose of gelatin-rich bone broth, a touch of lemongrass and ginger, and you’re left with a bowl of soup that beats any sugar-laden cold-pressed juice on the market.
- 2 tablespoons ghee
- 1½ cups onion, peeled and diced
- 1½ pounds carrots, peeled and thinly sliced
- 2 tablespoons peeled and minced fresh ginger
- One 2-inch-long piece lemongrass, pounded
- 4 cups
In large saucepan over medium heat, heat the ghee or oil. Add the onions and sweat until translucent, about 8 minutes, stirring occasionally. Add the carrots, ginger, and lemongrass and stir to coat all of the vegetables with the ghee or oil.
Reduce the heat to medium-low and cook for 10 minutes. Add the broth and increase the heat to medium. Bring the soup to a simmer and cook until the carrots are tender, about 15 minutes.
Transfer the mixture to a blender and blend smooth, blending in batches if necessary.
Season with sea salt to taste and serve immediately. Alternatively, you can refrigerate the soup for up to 1 week, or freeze it for up to 6 months.
To find out more about Bare Bones Broth and to get a $10 discount by signing up to their newsletter head to: http://bit.ly/babeswhobroth
If you like this recipe you will love my Hearty Cacao Chili!