Make in bulk and freeze to enjoy later.
By: Dr. Libby Darnell
| Prep Time | 5 Minutes |
| Cook Time | 20 Minutes |
| Servings |
Servings
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Ingredients
- 1 quart bone broth or chicken stock
- 8 carrots chopped
- 1 onion chopped
- 3 tbsp coconut oil
- 2 tbsp fresh ginger grated
- 4 cloves garlic minced
- 1 tbsp sea salt
- 1.5 tsp ground cinnamon
- 2 tsp dried mint
- 1 small lemon juiced
Ingredients
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|
Instructions
- Bring bone broth to a simmer. Add chopped carrots and simmer until tender.
- Sauté chopped onions in coconut oil until they start to soften.
- Add grated ginger to onions with garlic, salt, cinnamon and mint.
- Cook until soft. Stir in lemon juice.
- Add all ingredients to blender and blend until smooth. Serve immediately or freeze for later!
Recipe Notes
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