~3 Tablespoon grape seed oil
~1 ½ pounds carrots (6-7 large carrots), diced
~2 cups chopped yellow onion
~Celtic sea salt to taste
~1 teaspoon ginger, minced
~2 cups chicken or vegetable broth
~2 cups water
~2 large strips of zest from an orange
~Chopped chives or spiralized carrots for garnish
~Place oil in a soup pot over medium heat and cook the onions and carrot, stirring occasionally, until the onions soften, about 5 to 8 minutes. Do not let the onions or carrots brown. Sprinkle a teaspoon of salt over the carrots and onions as they cook.
~Add stock and water, ginger, and strips of orange zest. Bring to a simmer, cover, and cook until the carrots soften, about 20 minutes. Remove the strips of orange zest and discard.
~Using an emersion blender (or regular blender) purée until completely smooth. If using a regular blender, fill the blender bowl a third full with the hot liquid and keep one hand pressing down on the cap of the blender to keep it from popping off.
Add more salt to taste.
Garnish with chopped chives or spiralized carrots