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!

Be sure to share your soup recipes with #goatmilkgoodness and tag @meyenberggoatmilk for a chance to be featured.