This is a very versatile soup that you can have for any meal. It’s actually great for breakfast. The high vitamin A content gives your immune system a great boost. Here is an interesting fact about carrots: Only about 5 percent of beta-carotene is absorbed from eating a raw carrot. Cooking makes 25 percent to 30 percent of carotenes available, and pureeing allows the body to absorb 50 percent. Beta-carotene gets converted to vitamin A in the body, but only in the presence of fat. Add grass-fed or raw butter, coconut oil or olive oil to your vegetables to get the full benefits.
Serves 4
- Ingredients
- 1-2 TB butter or olive oil
- 1 onion chopped
- 6 cups chopped carrots
- 2 red or yukon gold potatoes diced
- 2 cloves garlic minced
- 2 tsp thyme
- 6 cups water
- 2 TB butter
- Salt
- 8 hard boiled eggs
- Raw cheese
- 1 bunch parsley chopped
- Saute onion in butter or olive oil until soft. Add carrots and thyme for 5 minutes while stirring. Add potatoes and garlic for 2 minutes. Add water and bring to a boil. Turn down to a simmer for 30 minutes.
- Meanwhile, place eggs in a covered pot with water and bring to a boil. Once the water reaches a boil, turn off the heat and keep the lid on. After 10 minutes, drain water and let eggs cool.
- Once the soup is done, use an immersion blender to puree the soup. If you don’t have an immersion blender, you can use a regular blender and puree it in batches. Once pureed, add 2 TB butter then salt to taste. With each bowl, add 1-2 eggs, grated cheese and chopped parsley.
