• 2 tbsp olive oil
  • 1 large onion, roughly chopped
  • 8 medium to large carrots, sliced
  • 4cm chunk of fresh ginger, finely sliced or grated
  • 1 stick of lemon grass, pounded with the handle of a knife
  • 500ml Freja Chicken Bone Broth
  • 300ml water
  • Seasoning


  1. Heat the oil in a large, heavy bottomed frying pan and add the onions. Sweat for about 10 minutes until translucent.
  2. Add the carrots, ginger and lemongrass to the pan and stir. Sate on a gentle heat for another 10 minutes.
  3. Pour in the Freja chicken broth and water and bring to a boil.
  4. Reduce the heat and simmer for about 15 minutes, or until the carrots are cooked.
  5. Whizz the soup directly in the pan with a hand held blender or transfer to a blender and blend until smooth. 
  6. Season to taste and serve.