Roasted Carrots & Onion Soup
- 2kg Organic Carrots
- 2 Organic Brown Onions
- 2 litre Organic Bone Broth
- 3 tablespoon Organic Coconut Oil
- Himalayan Salt
- Fresh Organic Cream (Cultured Cream or non-dairy alternative such as Coconut Milk or Cream)
Wash and peel all carrots and onions.
Cut them in large pieces and arrange in a baking tray.
Spread the coconut oil on the top of the veggies & sprinkle with Thyme and Himalayan Salt.
Bake in the oven at 180 degree Celsius until cooked.
Take the tray out and carefully transfer the roasted veggies into a cooking pot.
Add Bone Broth and bring to boil. Turn the heat to low, cover with lid and simmer for about 20-30 minutes.
Remove from heat and blend with a hand blender. If the soup is too think, add some hot water.
Serve with toasted breads and fresh cream or non-dairy alternative. If you like chilli – sprinkle with chilli flakes.
Download RECIPE CARD