Carrot Ginger Coconut Soup
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.
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.
Add the coconut milk. Using an immersion blender or regular blender, blend the soup until completely smooth.
Return to the pot if not eating right away to keep warm over low heat.
Garnish with fresh cilantro and chopped cashews if desired, or swirl in a dollop of Greek yogurt or extra coconut milk before serving.
Get the full recipe and instructions in the post!
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