Lemongrass Ginger Carrot Soup


  • 2 tablespoons ghee or olive oil
  • 1 1/2 cups diced onion
  • 1 1/2 pounds thinly sliced carrots
  • 2 tablespoons peeled and minced fresh ginger
  • One 2-inch-long piece lemongrass, pounded
  • 4 cups Chicken Bone Broth, or your favorite stock, or water
  • Sea salt, to taste


In a large saucepan over medium heat, heat the ghee or olive oil. Add the onion and sweat until translucent, about 8 minutes, stirring occasionally.

Add the carrots, ginger, and lemongrass and stir to coat the vegetables with the ghee or oil. Reduce the heat to medium-low and cook for 10 minutes.

Add the broth and increase the heat to medium. Bring the soup to a simmer and cook until the carrots are tender, about 15 minutes.

Transfer the mixture to a blender and blend until smooth, blending in batches if necessary. We love using our immersion blender for this task!

Season with sea salt to taste and serve immediately.

Butternut Squash Black Bean Chili


  • 2 small onions, diced
  • 2 garlic cloves, minced
  • 1 carrot, chopped
  • 2 c. cubed butternut squash
  • 1 tsp. chili powder (included in spice packet)
  • 1 c. halved cherry tomatoes
  • 2 tsp. apple cider vinegar
  • 1 c. black beans, cooked
  • 2 to 3 c. vegetable stock
  • Juice of 1 lime
  • Salt and pepper to taste

Optional Toppings:

  • Grilled corn kernels
  • Sliced green onions
  • Cilantro
  • Baked tortilla strips
  • Avocado


Soak black beans overnight in a bowl of water.  Rinse and drain black beans and add to a pot of water, bring to a boil and reduce heat to medium-low and continue to cook for approximately 90 minutes until tender.  Add more water if necessary.

Line the bottom of a large pot with water; add onion and a pinch of salt and pepper.  Cook over medium heat until soft, 5 to 8 minutes.  Stir in the garlic carrots , butternut squash and another pinch of salt and pepper.  Cook until the vegetables just start to become tender and the onion is lightly browned, about 15 minutes.  Reduce the heat if necessary.

Add the chile powder and tomatoes and cook for 1 minute.  Stir in the apple cider vinegar and black beans and then add 2 cups of vegetable broth (or enough to cover everything).  Simmer until the butternut squash and carrots are tender, 20 to 30 minutes, adding more broth, as needed.

Add the lime juice and season to taste with more salt, pepper and spices to your liking.  If you’re chili is too spicy, stir in a small splash of apple cider vinegar, if it’s too thick, add another cup of broth.

Serve as is or top with optional toppings mentioned above.