From Everyday Detox, Megan Gilmore
Ingredients
- 1 tsp coconut oil
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1 pound carrots, chopped ( about 3 cups)
- 3 cups water
- 1.5 tsp sea salt
- 2 tbsp freshly minced ginger
- 1/2 cup coconut milk (look for BPA free on the can)
Directions
- Melt the coconut oil in a large stock pot over medium heat and satue the onion until tender, about 8 minutes. Add the garlic and saute until fragrant, about 1 minute
- Add the carrots, water, salt, ginger then bring to a boil. Lower the heat to a simmer, then cover and cook until the carrots are easily pierced with a fork, about 20 mins
- Transfer the soup to a blender, food processor OR use and immersion blender. Blend until desired consistency
- Return soup to pot ( if in blender or processor) stir in the coconut milk and heat until the desired serving temp, serve immediately .
