10 carrots, diced
1 can of coconut milk
1 onion, diced
3 cloves garlic, minced
1/4 inch ginger, minced
1 tsp. black pepper
1 T sea salt
1. Sautee onions in Coconut Butter on medium heat for 5 minutes, add sea salt.
2. Add ginger, garlic, black pepper, and carrots. Sautee 5 additional minutes.
3. Add coconut milk, and simmer for 30 minutes.
4. Use a hand blender or food processor to puree soup into a creamy, velvet-y texture.. garnish with Hemp Oil, a little greenery, and serve with your favorite crusty bread, a warm bowl of brown rice, raw crackers... light, refreshing... the perfect soup for spring rejuvenation!