Spicy Organic Carrot Ginger Soup

1 medium onion

2 lbs. organic carrots
2 Tbsp. butter
2 Tbsp. beef tallow ( or use 2 more tbsps butter)
1 tsp. salt
½ tsp. pepper
½ tsp. cayenne pepper (or more)
1 tsp. grated fresh ginger
¾ tsp lemon grass
1 quart chicken broth, homemade w/ fat

Sauté onions and carrots in oil for 45 minutes with salt and pepper.  Add broth and rest of ingredients and simmer until carrots are tender.  Mix with immersion blender. 

Serve with a dollop of sour cream and toasted walnuts or a bit of coconut oil stirred in.