2 plus pounds of peeled carrots cut and quartered. I used about 30 or so medium sized organic carrots
2 onions diced
6 cloves of garlic minced (I love garlic, so use less if you don’t)
1 tablespoon coconut oil
1 tablespoon grass-fed butter
2-3 tsp of ground ginger, or 1 1/2 inches of fresh ginger minced
3-4 tsp of coriander
Salt and pepper to taste
Baby Kale (optional)
1-2 cans of coconut milk (optional)
3-4 quarts of veggie or chicken or bone broth
In a large pot melt coconut oil and butter over medium heat. Add onions and garlic and carrots and cook until onions are translucent stirring frequently. Stir in ginger and coriander and stir to coat. Add enough broth so that the carrots are completely covered, but not by much. Simmer over medium low heat until carrots are tender. Turn off the heat and puree using an immersion blender or a blender. If using a regular blender, you will need to work in batches. I like to add coconut milk after pureeing and then return to heat until warm. You can also add some baby kale for color and added nutrients or slice a few leaves thin and use it to garnish the dish.
We really enjoy serving with brown rice and a little Pecorino Romano, not to mention a little hot sauce from time to time.
As a side note, whenever I make something that is more for my palette as opposed to the children’s, I be sure to serve fresh rustic bread or something of the like. They always try a small portion of the main course and then I let them fill up on the good quality bread I picked up at the market. This one they didn’t mind. We had it twice in one week without complaints. Score!