carrot ginger soup made with 36+ hour chicken bone broth, pastured butter, and Thai ginger salt, topped with raw pumpkin seeds and Ozuke’ caraway and dill kraut

caramelize chopped onion in butter for 20-30 min until golden, adding chopped ginger toward end
add peeled and sliced carrots, lots of rich chicken bone broth and cook till soft (10 min after boil)
puree in vitamix or high powered blender with a couple pats of raw butter, a pinch of Thai ginger salt or sea salt, and an inch of fresh ginger till smooth

serve warm with a topping of seeds and fresh, live kraut