Ingredients

• 1 tbsp extra virgin olive oil

• 1 medium-large onion, diced

• 2 large garlic cloves,  minced

• 2 pounds of carrots, trimmed, peeled, and chopped

• 1 tbsp coconut aminos

• 6 cups of Hale Bone Broth Ginger Lemon Turmeric (or use 3 Original + 3 Ginger Lemon Turmeric) 

• salt +ground black pepper, to taste

• 1 and 1/4 cups canned full fat coconut cream

Directions

1. Preheat oven to 400 degrees. Add carrots to a sheet pan, toss with extra virgin olive oil and season with salt and pepper. Cook carrots until they are soft and browned, 15-20 minutes.

2. Heat olive oil in a large soup pot. Add the onions and garlic and cook 3-5 minutes, until translucent. Add the roasted carrots and coconut aminos, cook 3-5 minutes, stirring frequently.

3. Add the heated Hale Bone Broth, salt, and pepper. Cook, covered, over medium-high heat, until the carrots are completely tender, about 20 minutes (times may vary depending on the size of the carrots).

4. Let cool, add coconut milk and blend with either an immersion blender or blender until smooth and creamy.

5. You can thin out by adding more liquid, using either broth, water or coconut cream until you achieve the desired consistency for your carrot ginger soup.

Enjoy!