Autumn Carrot Soup
1 can full fat coconut milk
2 jars 320ml bone broth
1/2-1 inch knob of fresh ginger
1 tsp ground cinnamon
1 tsp sea salt
Fill a large pot with a around 10cm of water. Cover and bring to a boil.
Roughly chop the carrots into large pieces.
When the water is boiling, place a steamer basket in the bottom of the pot and place the carrot pieces in the steamer basket. Put the top back on the pot and allow the carrots to boil until the carrots are extremely soft and sweet, about 20 minutes.
Peel ginger. Place ginger, coconut milk, chicken bone broth, cinnamon, and salt in the blender.
When carrots are soft, remove from the heat and cool for five minutes. Transfer to blender.
Blend all ingredients together for at least a minute, until ingredients are creamy.
Serve in bowls with crusty bread.