1 T. coconut oil

2 lbs. carrots, peeled & trimmed

3 T. fresh grated ginger or a little more to taste!

32oz water or vegetable stock

1 clove garlic (optional)

1 medium yellow onion, chopped

1 – 14 oz. coconut cream or coconut milk

Juice of one lime

Salt to taste

Cook carrots in the vegetable stock or water until almost fork tender.  While they are cooking, sauté onion in coconut oil 4 minutes. Add ginger & garlic, and sauté one minute longer. Add onion and spices to the carrots, and bring to a boil.  Immediately reduce the heat. Simmer until carrots are soft. Blend with immersion blender. Stir in the coconut cream and freshly squeezed lime juice. Salt to taste.  Garnish with a swirl of coconut cream or yogurt, very thin pie slice of lime & a dash of paprika. Serves 5.

You can find a spicier version titled Best Ever Ginger LimeCarrot Soup (Vegan) at