Ingredients

• 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

Instructions

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