2 Tablespoons sweet cream butter (use clarified for Whole30)
2 Onions chopped
5 Whole clove
6 Cloves of garlic
6 Cups of chicken broth
2 Pounds of carrots, peeled and sliced
2 tablespoons of grated fresh ginger
6 Cups of chicken broth
2 Pounds of carrots, peeled and sliced
2 tablespoons of grated fresh ginger
1 Tablespoon of Lemon Juice
Salt and White Pepper
Directions:
In a 6-quart pan, over medium high heat, add butter and onions and cook, stirring often, until onions are limp. Add clove and garlic and stir for a few minutes. Add broth, carrots and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced. (About 30 minutes).
Remove from heat and purée in a blender being careful not to over fill the container. You may need to purée in batches then combine in sauce pan.
Salt and pepper to taste.
Serve with crumbled bacon on top.
Salt and White Pepper
Directions:
In a 6-quart pan, over medium high heat, add butter and onions and cook, stirring often, until onions are limp. Add clove and garlic and stir for a few minutes. Add broth, carrots and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced. (About 30 minutes).
Remove from heat and purée in a blender being careful not to over fill the container. You may need to purée in batches then combine in sauce pan.
Salt and pepper to taste.
Serve with crumbled bacon on top.
