Carrot Ginger Coconut Soup

• 6-8 medium sized carrots

• 2 oz ginger, chopped

• 2 oz garlic, minced

• 1 yellow onion, chopped

• 1 can coconut milk, full fat

• 2 tbsp avocado oil

• Crushed red pepper (optional)

• Himalayan pink salt

• Ground black pepper

Let’s get cookin’ ~ good lookin’

Preheat oven to 375 degreed F. On a baking sheet lay all carrots and drizzle 1 tbsp of avocado oil over the carrots and sprinkle with salt and pepper.  Roast for 10-15 minutes or cooked through.

In a large saucepan, add in remaining olive oil, chopped onion, garlic & ginger and cover.  Occasionally stir until onions are translucent.  Add in coconut milk, salt, pepper, and crushed red pepper,  and cover for 10 minutes on low heat.

Add roasted carrots to saucepan and stir.  Cover on low heat for 20 minutes, stirring occasionally.  Turn off heat and uncover until the temperature is okay to blend.

Combine all ingredients in a blender until smooth.  Add in any additional salt & pepper.  Place back in saucepan and enjoy :)