| Prep Time | 1 hour |
| Cook Time | 1 hour |
| Servings |
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Ingredients
- 2 lbs carrots, peeled and quartered
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 tbsp grass fed butter I use Kerrygold
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 4 cups Veggie broth or homemade vhivken bone broth
- 1 15 oz can full fat coconut milk
- 1 tbsp orange zest
- 1 tsp grated fresh ginger
- salt and pepper to taste
Ingredients
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Instructions
- Place butter in a large stock pot over medium high heat. Once butter melts add onions and carrots and saute for about 4 to 5 minutes stirring occasionally. Add garlic and ginger and cook for a minute more. Add stock of choice and simmer for about 30 minutes until carrots are tender. Using an immersion blender puree until smooth. Add spices, coconut milk, and orangejuice and zest and cook for 15 minutes more. Salt and pepper to taste.
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