2 Tbsp. ghee or olive oil
1 ½ cups diced onion
1 ½ pound thinly sliced carrots
2 Tbsp. peeled and minced fresh ginger
1- 2-inch-long piece lemongrass, pounded
4 cups of chicken bone broth
Celtic sea salt
1. Heat ghee or olive oil in a large saucepan over medium heat. Add onion and cook until translucent, stirring occasionally.
2. Add carrots, ginger, and lemongrass, and stir to coat the vegetables with ghee or oil. Reduce heat to medium-low and cook for 10 minutes.
3. Transfer mixture to a blender and blend until smooth, blending in batches if necessary. Season with sea salt to taste and serve immediately. Enjoy!
4. If soup becomes cool while blending, warm gently before serving.