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Ingredients:
3-6 tablespoons whole organic butter (could use coconut oil or ghee as alternative)
1 large yellow onion, chopped
1/8 to 1/4 cup peeled grated fresh ginger (depends on how much you like ginger)
3 cloves garlic, minced
6 cups of bone broth
1 to 1 1/2 pounds of carrots (peeled and cut into 1/2-inch pieces)
2 tablespoons lemon juice
1/4 teaspoon curry powder
sea salt to taste
fresh ground black pepper to taste
Directions:
Melt the butter over medium heat in a large pot. Add the onion, ginger, and garlic and cook for 15 to 20 minutes or until onions are tender. Add bone broth and carrots. Bring mixture to a boil over high heat. Reduce heat to medium and simmer for about 20 to 30 minutes until carrots are fork tender. Blend soup in blender and pour the soup back into the pot. Add lemon juice, curry powder and salt and pepper to taste.