Carrot-Ginger Soup

Instructions

• Wash and pat dry carrots and ginger.
• Chop carrots and onions.
• Grate ginger.
• Bring coconut oil to medium heat in medium-large pot.
• Sauté onions until translucent but not browned.
• Add ginger and sea salt and cook for another two minutes.
• Add carrots and cook for five minutes.
• Cover with three cups water.
• Bring to a boil then reduce to low heat and simmer for 20–25 minutes, until carrots are tender and soup is fragrant.
• Turn off heat, let sit for 10–15 minutes to cool.
• Then transfer soup to blender and blend until smooth and creamy. You could also use an immersion blender directly in the pot.