Updated: Aug 30, 2020
Prep Time: 10 minutes
Cooking Time: 30 minutes
Yields: 4 servings
2 cups carrots, peeled, chopped
1 onion, cut in quarters or ½ fennel bulb, sliced
1 clove garlic, optional
1 tablespoon ginger, or to taste.
3-4 cups veggie stock or chicken bone broth, Low Sodium
1 can light coconut milk
2-3 tablespoons coconut amino acids
salt and pepper, to taste
Cut carrots and onion. If you are using fennel, slice it. Peel garlic clove and mince ginger.
Place all vegetables in a large pot. Fill with stock, coconut milk and coconut amino acids. Bring to a boil then simmer until carrots are tender.
Let the soup cool. Then add to a blender and mix until smooth.
Feel free to add more broth or coconut milk to thin the soup.
Download the printable PDF here.