Ginger Lime Carrot Soup

serves 4

2 Tbsp coconut oil
3 green onions, chopped
2 cloves of garlic, minced
1-inch piece of fresh ginger, peeled and grated
¼ tsp red pepper flakes
1½ lbs carrots
1 tsp salt
1 lime, zested and juiced
½ tsp ground turmeric
¼ tsp ground black pepper
4 cups filtered water
¼ cup coconut milk
1 Tbsp chopped cilantro
1 Tbsp coconut flakes

Chop carrots into ½-inch pieces. Set aside. Melt coconut oil in a saucepan over medium heat. Cook the green onions, garlic, grated ginger, lime zest and red pepper flakes 1 to 2 minutes until glossy. Do not brown.

Add carrots, salt, turmeric and black pepper and cook an additional 1 to 2 minutes, stirring occasionally. Add water and lime juice, and bring to a boil.

Reduce heat, and simmer 25 minutes, until carrots are very soft. Using immersion blender, puree soup until smooth. Stir in coconut milk. Top with cilantro and coconut flakes.