Carrot Soup


4 cups of bone or vegetable broth (see website for recipe)
1 tablespoon olive oil
1 onion white or purple
1 tablespoon grated ginger
1 kg (2 lbs) carrots
2 garlic cloves- peeled
Optional- crumbled goat feta cheese and roasted pumpkin seeds


  1. Heat oil in pan. Add chopped onion and grated ginger. Cook until onion has softened
  2. Peel and cut carrots. Place in pot. Add stock and bring to a boil. Simmer for 20-25 minutes, or until carrots are tender
  3. Place ingredients in blender or food processor and blend until smooth
  4. Return to pot and add more stock to thin soup to desired consistency
  5. Heat before serving
  6. Optional – sprinkle goat feta and roasted pumpkin seeds

Smell, taste, enjoy. Be mindful of the food you eat.

Carrots – A Root Vegetable

Bone Broth-Rosol