Carrot Ginger Soup with Goat Milk

Prep time: 45 minutes. Servings: 4

Ingredients

2 tablespoons Meyenberg goat butter

1 thumb ginger, chopped

2 shallots, chopped

1 white onion, chopped

2 garlic cloves, chopped

1 bag of carrots, chopped

1 apple, chopped

1 potato, chopped

½ teaspoon salt

4 cups broth

1 ½ cups Meyenberg evaporated goat milk (or goat milk to taste)

¼ cup chopped herbs and carrots tops

½ cup chopped and toasted walnuts

Directions

Add two or more tablespoons of goat butter to a large non-stick pan on low to medium temperature. The butter should easily melt, but not burn. Add the chopped ginger, shallots, onion, and garlic cloves. Sautée until the onions are translucent.

Then, add in the chopped carrots, potato, apple, and salt. Cook for another 5-10 minutes, then add to a large pot with the broth. Cook covered on low to medium temperature until all ingredients are super soft. This should take about 30 minutes total.

Add the soup to a blender, or allow to cool and carefully use a handheld immersion blend to get the soup creamy. Slowly mix in the evaporated goat milk or fluid whole goat milk to taste, to give it some extra flavor. Re-heat before serving.

Garnish with freshly chopped herbs, carrot tops, and toasted walnuts. Add a drizzle of goat milk kefir if you want an extra touch of goat milk goodness!