FROM THE MENU OF ...

White Oak Pasture: Creamy Carrot and Ginger Soup,

2 tablespoons unsalted butter 2 onions, peeled and diced 2 pounds organic spring

carrots, scrubbed and sliced Salt and pepper

2 tablespoons grated fresh

ginger

6 cups White Oak Pastures

Pastured Bone Broth

1 cup heavy cream

Juice and zest of 1 lemon Pinch cayenne

Sour cream and chives, for garnish

In a large saucepan, melt butter over medium-high heat. Once butter begins to bubble, add onions and sauté until the onions are translucent.

Add carrots and cook until carrots begin to caramelize. Season lightly with salt and pepper.

Add ginger and cook 30 seconds, then add bone broth, cream, lemon zest and juice and cayenne.

Simmer 30 minutes. Season to taste and serve warm. Garnish with sour cream. Makes: 9 cups

CONTRIBUTED BY LAURA MORTELLITI