• 2 TBS Coconut Oil
  • 2 lbs Carrots (peeled, chopped)
  • 1 medium yellow onion chopped
  • 4 garlic cloves minced
  • 1 TBS Ginger finely grated
  • 4 Cups Chicken Broth
  • 2 TBS Basil leaves chopped
  • 1/2 Cup full fat coconut milk
  • Sea Salt and Pepper to taste


  1. Heat the coconut oil in a soup pot or Dutch oven on medium heat. Add the carrots, celery and onion. Cook, stirring occasionally for about 6-9 minutes.
  2. Add the garlic and ginger. Sauce for another minute. Add the broth, and bring to a boil, reduce heat to low, cover and simmer until the carrots are tender. 10-15 minutes.
  3. Stir in the Basil
  4. Puree the soup using an immersion blender or a regular blender. Stir in the coconut milk. Season to taste and garnish with whole Basil leaves.

Serves 4-6