Ingredients

1 tbsp olive oil

1-2 onions

2 tbsp crushed garlic

6 heaping cups of chopped carrots

Seasoning (ginger, s+p) to taste

6 cups chicken bone broth

Directions

Saute the onions in the olive oil until translucent. Add garlic and cook a few minutes more. Add 6 heaping cups of chopped carrots and season with ginger, salt and pepper. Stir to coat. Add the broth and bring to a boil. Once boiling, turn heat down to a simmer and cover. Let cook until carrots are super soft. Blend until smooth using an immersion blender (or pour into your blender!) Makes 6 servings.

Macros (per serving)

Calories: 135

Carbs: 16g

Fat: 3g

Protein: 11g