2 TBSP coconut oil
2 lg onions, diced
4 garlic cloves, minced
1 ½ inch knob of ginger, minced
¼ tsp chili flakes (use if not sensitive to spice)
1 kg carrots (approximately 8 large), roughly chopped
3 cups chicken or vegetable stock, homemade or good quality
4 cups filtered water
3 bay leaves
½-1 tsp unprocessed sea salt
1 400ml can of coconut milk
2-3 TBSP lime juice
¼ cup fresh cilantro or parsley, chopped (optional)

Sauté onions in coconut oil in a soup pot on medium-low heat until softened. Add garlic, ginger and chili flakes (if using) and continue sautéing for another minute or two. Add carrots, stock, water, bay leaves and salt. Increase heat to high and bring to a boil. Turn down the heat to a simmer and cook for 30 minutes with lid on until the carrots are tender. Remove bay leaves.

Puree soup either by using an immersible hand blender or in a blender in batches. When smooth add coconut milk and reheat but do not boil. Stir in lime juice. Adjust salt if needed. Serve garnished with cilantro or parsley. Serves 6.