Carrot Ginger Soup

By Heather Pratt, CNT
Serves 4

1 tbsp coconut oil
3 cups carrots, chopped
1 large red onion, chopped
1 1/2" piece of ginger, grated
3 cups broth
1/2 can coconut milk

In a medium-sized sauce pan, heat oil over medium heat. Add onions and cook until they begin to soften. Add carrots and ginger and cook 2 minutes more, stirring occasionally. Add broth and allow mixture to simmer until carrots are just softened. Transfer mixture to a blender or food processor and process until smooth. Return mixture to pan, add remaining cup of broth and coconut milk. Warm soup gently and serve immediately.

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