1 bag of carrots, peeled
1 tbsp. coconut oil
2 cloves garlic
4 cups bone broth
1 inch cube of fresh ginger
1 tbsp. apple cider vinegar
juice from 1/2 lemon
pinch of salt and pepper
1. Preheat oven to 350 degrees F. Place carrots on baking sheet. Bake in oven for about 45 minutes, until tender.
2. While carrots are cooking, chop onion and garlic. Sauté in coconut oil. Start cooking onions first, and add garlic a couple of minutes later.
3. Once carrots, onions, and garlic are cooked, place in blender. Add stock, ginger, ACV and lemon. Mix well.
Note: A high powered blender will heat up the stock and remaining ingredients. If you do not have a high powered blender, you
might need to heat the soup once it is mixed.
Add some shredded chicken or toasted coconut on top for added protein and healthy fats!