I made this soup while I had the flu. It has great anti-viral properties and helped me get healthy quickly.
Carrot Ginger Soup
2 cups condensed homemade Chicken Stock or Bone Broth plus 4 cups filtered water
1 lb Sweet Orange Carrots (organic or chemical free), shredded
1 large Yellow Onion, diced
1 small head Garlic, smashed and chopped
1/4 cup freshly pressed Ginger Juice
2 teaspoons dried wild or organic Oregano
1 teaspoon freshly cracked Black Pepper
1 1/2 teaspoons Himalayan Pink Sea Salt
1 Tablespoon fresh Parsley, chopped
Scoop fat off the top of the chicken stock and place in large soup pot with onions and garlic. If you don’t have enough fat, use pasture butter or olive oil. Sauté until onions are translucent. Add carrots and sauté for 2 minutes. Pour in stock and water and bring to a boil. Reduce to medium heat. Add ginger juice, pepper, salt and oregano. Simmer Until carrots are very soft, about 15-20 minutes. Use an immersion blender (or transfer to blender) to purée until smooth. Bring back to a simmer for 5 minutes. Turn off heat and add parsley. Serve with fermented carrots or sauerkraut.