Carrot Ginger Soup

INGREDIENTS:

2 tbsp extra-virgin olive oil

1/2 onion, chopped

2 cloves of garlic, chopped

2" of fresh ginger, peeled and chopped

2 cups of chopped carrots

1 cup cauliflower rice

1 tsp turmeric

1 tsp ground ginger

2 cups bone broth

Splash of heavy (35%) cream

Sea salt & pepper

Optional garnishes: Greek yogurt, cilantro, and chili oil

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PROCEDURE:

In a Dutch oven or medium pot, heat the olive oil over medium-low. Add the onions, garlic, and ginger and cook until soft, about 3 minutes. Add the carrots, rice, turmeric and ginger, and turn up to medium heat. Cook until the mixture starts to brown and stick to the bottom. Add the bone broth and bring to a boil. Reduce to a simmer, and add the heavy cream. Simmer for 20 minutes. Using an immersion blender, or a vented upright blender, blend the soup until smooth. Top with optional garnishes to serve.