5 large carrots, peeled and cut into small pieces
1 quart chicken broth, check the label, make sure it’s natural and phase friendly
1 Tsp grated fresh ginger
1/2 white onion, cut into pieces
3/4 Cup canned coconut milk
dash of sea salt to taste
Place chicken broth, carrots, onion and ginger into a large saucepan.
Bring to a boil and then continue to cook at a reduced temperature until carrots are soft but not overcooked, about 20 minutes.
Remove from heat and puree soup in a blender or use a stick blender.
Add coconut milk, stir, heat and serve.