Another satisfying soup recipe to whip up this winter is carrot ginger soup. This 8-ingredient recipe is simple and easy. With fresh carrots and a hint of ginger, it’ll make your chilly days brighter.

INGREDIENTS

2 pounds carrots
2 tablespoons coconut oil
1 tablespoon sea salt
1 teaspoon pepper
2 tablespoons ghee
2 yellow onions
6 cups chicken broth
2 tablespoons powdered ginger
10 ounces coconut milk

2 kilograms carrots
2 tablespoons coconut oil
1 tablespoon sea salt
1 teaspoon pepper
2 tablespoons ghee
2 yellow onions
1.4 liters chicken broth
2 tablespoons powdered ginger
15 ml coconut milk

Directions

Roughly chop all carrots and toss them with coconut oil, salt and pepper. Evenly disperse them on a baking sheet and roast in the oven for 45 minutes at 375 degrees Fahrenheit / 190 degrees Celsius.
In a dutch oven or large stock pot, melt the ghee over medium-high heat. Add onions and cook for about five minutes or until the onions are translucent.
Remove carrots from the oven and place them directly in the pot. Add chicken broth, coconut milk and ginger. Reduce heat to a high simmer and cook for about 20 minutes.
Transfer to a Vitamix and blend until smooth. Taste. Season with extra salt or ginger as desired. Serve warm.

Tips

**As always, ghee can be substituted for a richer fat like leftover bacon grease or duck fat. Coconut oil also works.

**Blend the soup in two batches to avoid overcrowding the blender. Carrots are very fibrous, so you might need to add a little extra broth to help the soup move through the blades or for a thinner consistency. If you use an immersion blender, you don’t have to deal with transferring. This works just as well.