Meatless Monday Carrot Soup
10-15 medium size carrots, chopped
4 plum tomatoes, roughly chopped
1 sweet white onion, chopped
2-3 cloves of garlic
1 can full fat coconut milk
1 tbsp coconut oil
1 tsp minced ginger
Pink Himalayan sea salt to taste
Cracked black pepper to taste
In a large pot combine coconut oil, chopped carrots, onions, and garlic, cook over medium heat. Stir occasionally until carrots soften, approximately 10 minutes. In small batches, add of the carrot and onion mixture to blender. Add 2 cups of water, tomatoes, ginger, coconut milk, himalayan sea salt, and cracked black pepper and the remainder of carrot mixture, blend till smooth. Place back in large pot and reheat over medium.
Sever, garnish with fresh parsley and enjoy!