Ingredients
- 2 tablespoons solid cooking fat
- 1 small onion, chopped
- 5 cm piece of ginger, peeled and minced
- 3 cloves garlic, minced
- 900 g carrots (about 6 medium), chopped
- 1 tablespoon apple cider vinegar
- 1 litre Bone Broth
- 1 bay leaf
- ½ teaspoon ground cinnamon
- 1½ teaspoons sea salt
- 1 tablespoon minced chives, for garnish
How to Make It
- Heat the cooking fat over medium heat in a heavy-bottomed pot until melted. Add the onion, and cook for about 5 minutes, stirring, until it begins to soften. Add the ginger and garlic and cook for a couple more minutes, stirring to ensure nothing burns. Add the carrots and cook for another 10 minutes, stirring often.
- Add the vinegar, bone broth, bay leaf, cinnamon and salt to the pot. Bring to a boil, turn down to a gentle simmer and cover tightly with a lid. Cook for 20 minutes, or until carrots are very soft.
- Turn off the heat, remove the bay leaf and carefully transfer the soup to a high-powered blender or food processor. Purée until the soup reaches your desired thickness, adding more broth if needed. Serve with a sprinkle of chives for garnish.
