Petition for soup to be eaten (slurped?) no matter the temp! Carrots somewhat defy seasonality and can be found in the store year-round. This recipe makes a big batch that can be portioned and frozen for later 👩🏻‍🌾 Jenna Rainey’s (@jennarainney on instagram) Carrot Soup Recipe: Peel and chop 2ish lbs of carrots Dice one medium sized yellow onion and throw in a pot (I use an instant pot, you can use a regular pot too) with 2-3 Tbsp of grassfed BUTTAH and a dash of extra virgin olive oil, saute til translucent (about 30 seconds) Throw in 2-3 minced cloves of garlic for a few seconds Add in the carrots and about 24oz of beef bone broth I like @bonafideprovisions or homemade Add salt and pepper and thyme (I usually do fresh) and a little more garlic powder Throw the lid on your pot and cook til soft and tender (I do manual high pressure cook for 4 mins with a slow pressure release for 10mins in the instant pot) Blend with an immersion blender (or a regular blender, just make sure it's cooled down first) Voilà!
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Jul 10, 2024

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