You Will Need:

Coconut milk, turmeric, carrots, 1 onion, ginger, chicken broth, garlic, 1 lime, parsley, coconut oil or ghee

Instructions:

• First in a pot, melt 1 1/2 Tbsp of ghee or coconut oil
• Add 1 large onion chopped
• Add salt to taste
• 1/2 tsp of black pepper
• 1 tsp turmeric
• 2 tsps of chopped fresh ginger
• Sauté everything together for 2 minutes, until the mix is fragrant
• Add 3 gloves garlic, minced
• Sauté for 1 minute
• Add 2 cups of sliced carrots
• Mix and cook for 5 minutes
• 2 cups of broth (I used chicken)
• Add broth
• Add a whole can of coconut milk (including the cream on top)
• Mix the coconut milk in breaking any big lumps of cream with the spoon
• Optional: add lemongrass paste and mix it in
• Bring soup to a boil
• Lower heat, cover and simmer for half an hour until carrots are fork tender
• Allow the soup to cool off for a little, then transfer it to the blender or you can purée it inside the pot using a hand blender
• Purée
• Transfer soup back to the pot
• Heat the soup, adjust salt and pepper/soup thickness to your taste and liking. I like it on the thicker side, but if you want it thinner you can add more water or broth
• Enjoy!