Carrot Ginger Soup


bowl of carrot soup with a bunch if carrots


2 tbsp
coconut oil
medium yellow onion, chopped
2 inch
fresh ginger root, peeled, minced
2 clove
garlic, peeled and minced
1 tsp
curry powder
1⁄2 tsp
fine sea or Himalayan salt, plus salt to taste
carrotsm washed and chopped into 1/2 inch chunks
1 quart
broth (chicken or vegetable)


Heat coconut oil in a large pot over medium-low heat. Add onions, ginger, garlic, curry powder and salt. Stir occasionally, cook until fragrant and onions soften and become translucent. Add carrots and broth, simmer for 10-15 minutes until carrots are soft enough to be easily pierced with a fork or knife. Add all ingredients from pot to a high-speed blender and blend until smooth. Add additional salt to taste.