Categories: STAGE 1

Ingredients

• 2 quarts homemade chicken stock
• 2-4 T animal fat, coconut oil, or ghee
• 2 onions, chopped
• 1 lb. carrots (8-10), peeled and chopped
• 1 bulb gingerroot, grated ( about 3 T.)
• Sea salt

Directions

1. Add the fat to a stock pot, add the cut-up veggies and stir-fry for about 5-10 minutes. Add the chicken stock and bring to a boil.

2. Reduce heat and simmer for about 30 minutes. Puree using an immersion blender or a regular blender.

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