Carrot Ginger Soup
Avocado Oil or Olive OIl
Salt & Pepper
Veggie or Chicken Broth
In a large pot, heat oil over medium heat, add onion and sauté for 4-5 minutes, until softened.
Now add garlic and ginger, sauté 1-2 minutes.
Add carrots, thyme, coriander, red pepper and sauté for 3-5 minutes.
Add broth, bay leaves, salt, and pepper.
Turn up heat and bring to a boil, then reduce heat to a simmer.
Cook uncovered for 20-30 minutes until carrots are tender.
Remove the bay leaves and add the coconut milk.
Using an immersion blender (or regular blender), blend until creamy and smooth.
Taste for seasoning and add more if needed.