Nourishing Thai-Inspired Coconut Carrot Soup

Directions

1. In a large pot over medium heat, add 2 tablespoons of coconut oil.

2. Thoroughly wash 6 carrots (including scrubbing the skins) under cool, running, drinkable water. Peel and chop the carrots. Chop 1 onion. Add both to the pot. Season with kosher salt and freshly ground black pepper. Cook until onions are soft, about 5-6 minutes. 

3. Properly clean a 1-inch piece of ginger then peel with a spoon. Mince the ginger and 2 cloves of garlic. Add to the pot, cook for an additional 2 minutes. 

4. Add 3 cups of vegetable stock and simmer until carrots are tender and soft, about 15 minutes.

5. Remove pot from the heat and carefully blend with an immersion blender or add to a blender working with small amounts at a time until you have a puréed soup.

6. Return to the stove and add 1 tablespoon of fish sauce, one 14-ounce can of full fat coconut milk and one 6-ounce can of coconut cream. Cook until reduced and thickened, about 15-20 minutes. Season with kosher salt and freshly ground black pepper. 

7. Thoroughly wash ¼ cup of fresh cilantro under cool, running, drinkable water, then mince. 

8. Garnish with cilantro and crushed red pepper flakes. Eat up, Mama!