Carrot-Ginger Soup

1. 1

   Heat the ghee (or coconut oil) in a large saucepan over medium heat. Add the onion and saute until translucent, about 5 minutes. Add the ginger and carrots and saute frequently stirring for 2 minutes.

2. 2

   Add the water, salt, cinnamon stick, and peppercorns. Bring to a boil. Reduce the heat and simmer, covered, until the carrots are tender, about 20 minutes.

3. 3

   Remove the cinnamon stick and some or most of peppercorns, according to your taste.

4. 4

   In a blender puree until very smooth.

5. 5

   Return the soup to the saucepan and, if needed, reheat it over medium heat until hot.

6. 6

   Serve with fresh parsley leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.