This simple soup can be eaten hot or cold, in winter, or in summer. Many are aware of the healing benefits of carrots, mainly the antioxidant-rich carotenoids that are known to pack anticancer powers. We love them because they're a simple and delicious food. Combine them with a hefty dose of gelatin-rich bone broth, a touch of lemongrass and ginger, and you're left with a bowl of soup that beats any sugar-laden cold-pressed juice on the market.

　　

Ingredients

4–6 servings

　　2 tablespoons ghee or olive oil

　　1 1/2 cups diced onion

　　1 1/2 pounds thinly sliced carrots

　　2 tablespoons peeled and minced fresh ginger

　　One 2-inch-long piece lemongrass, pounded

　　4 cups Chicken Bone Broth

　　Sea salt

　　

Step 1

In a large saucepan over medium heat, heat the ghee or olive oil. Add the onion and sweat until translucent, about 8 minutes, stirring occasionally.

　　

Step 2

Add the carrots, ginger, and lemongrass and stir to coat the vegetables with the ghee or oil. Reduce the heat to medium-low and cook for 10 minutes.

　　

Step 3

Add the broth and increase the heat to medium. Bring the soup to a simmer and cook until the carrots are tender, about 15 minutes.

　　

Step 4

Transfer the mixture to a blender and blend until smooth, blending in batches if necessary. Season with sea salt to taste and serve immediately.

　　

Do Ahead:

Step 5

You can refrigerate the soup for up to 1 week, or freeze it for up to 6 months.

　　From Bare Bones Broth Cookbook © 2016 by Katherine & Ryan Harvey. Buy the full book from HarperCollins or from Amazon.

　　Reprinted with permission from Harper Wave.