Carrot Ginger Coconut Soup

step 1

Heat coconut oil in a large pot over medium-high heat. Add onion and ginger. Sprinkle with salt and cook until the onion is softened and translucent.

step 2

Add the carrots and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for about 25-30 minutes or until fork-tender.

step 3

Add the coconut milk. Using an immersion blender or regular blender, blend the soup until completely smooth.

step 4

Return to the pot if not eating right away to keep warm over low heat.

step 5

Garnish with fresh cilantro and chopped cashews if desired, or swirl in a dollop of Greek yogurt or extra coconut milk before serving.

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