Updated: Mar 25
2 tablespoons coconut oil
3 cloves garlic, minced
1 large onion, chopped
2 pounds carrots, peeled and chopped
1 1/2 cups orange juice
3 cups vegetable broth
1 13.5-ounce can coconut milk
2 teaspoons finely minced ginger
Salt to taste
In a large pot, heat oil over medium-low heat. Add the onions and cook, stirring occasionally, for 5 minutes. Add the garlic and continue cooking for 5 minutes, or until onions are soft and brown. Add carrots, coconut milk, orange juice, and vegetable broth.
Bring to boil over high heat. Reduce to low, cover and simmer, stirring occasionally, until carrots are very soft, roughly 30-45 minutes.Add the ginger and purée with an immersion blender, or transfer in to a food processor and purée until smooth in batches. Return the purée to the pot, season with salt, and heat until hot. If the soup is too thick, add additional broth.