3 tablespooons butter or coconut oil
1 1/2 pounds carrots (6-7 large carrots), peeled and sliced thin
1 medium onion, chopped
Sea salt and white pepper
2 teaspoons fresh minced ginger
4 cups chicken or vegetable broth
Optional: crème fraîche
- Melt the butter or coconut oil in a soup pot over medium heat. Saute the onions and carrot, stirring occasionally, until the onions soften, about 5 to 8 minutes. Add a generous sprinkle of salt over the carrots and onions as they cook.
- Add the broth and the ginger. Bring to a boil, reduce to a simmer, cover, and cook until the carrots are soft, about 20 minutes. Puree using an immersion blender until perfectly smooth. Season with additional salt and white pepper, if desired. Serve with a dollop of crème fraîche.