Carrot Soup with Ginger and Turmeric

• 1 1/2 pounds carrots sliced in 1 inch chunks  

• 2 shallots or 1/2 white onion 

• 2 tbsp coconut oil

• I can full-fat coconut milk 

• 1.5 cups vegetable broth or water 

• 4 cloves garlic 

• 1 tbsp sliced turmeric 

• 2 tbsp sliced ginger 

• 1 tsp salt 

• Parsley, squeeze of lemon to serve if you like  

Heat coconut oil in a small pot over medium-high heat. Add roughly chopped carrots into pan and cook until lightly browned. Add shallot, ginger, garlic, and turmeric and cook for a few minutes. Add coconut milk and 1 1/2 cups of broth or water. Bring to a boil, then reduce heat and simmer for 25 minutes. Purée with an immersion blender high speed blender until very smooth. Add salt to taste. Serve with parsley and squeeze of lemon if you like.