4 Servings 25 min Cook
1 Tsp Coconut Oil
1 Medium (2-1/2" dia) Onions
2 Tbsp Ginger Root
3 Cloves, minced Garlic
6 Cup chopped Carrots
3 Cup Organic Vegetable Stock
1/3 Sprigs Fresh Cilantro
1/4 Tsp Cayenne Pepper
1 1/2 Cup Coconut Milk
2 Tsp Lime Juice
Melt coconut oil in over medium-high heat in a medium sized stock pot.
Add chopped onion, minced garlic, and peeled and grated ginger to pot and cook for 5 minutes.
Add chopped carrots and cook for 3 more minutes.
Stir broth, cayenne, and cilantro leaves into pot and bring to a boil.
Once boiling, lower heat, cover pot and simmer until carrots can easily be pierced with a fork.
This will take anywhere between 15 and 40 minutes depending on the size of the diced carrots.
When carrots are soft, puree using an immersion blender or add to a blender to puree.
Return soup back to stock pot and add more stock if too thick.
Add lime juice and more salt to taste.
Garnish soup with cayenne pepper and fresh cilantro leaves.
Serve hot.
