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Lemongrass Ginger Carrot Soup
INGREDIENTS:
2 tbsp Ty Ling Sesame Oil
1 1/2 cups diced onion
1 1/2 lbs thinly sliced carrots
2 tbsp peeled and minced fresh ginger
One 2-inch-long piece lemongrass, pounded
4 cups chicken bone broth
Sea salt, to taste
DIRECTIONS:
- In a large saucepan over medium heat, heat Sesame Oil. Add the onion and sweat until translucent, about 8 minutes, stirring occasionally.
- Add the carrots, ginger, and lemongrass and stir to coat the vegetables with the Sesame Oil. Reduce the heat to medium-low and cook for 10 minutes.
- Add the broth and increase the heat to medium. Bring the soup to a simmer and cook until the carrots are tender, about 15 minutes.
- Transfer the mixture to a blender and blend until smooth, blending in batches if necessary. Season with sea salt to taste and serve immediately.
- You can refrigerate the soup for up to 1 week, or freeze it for up to 6 months.