Carrot Coconut Soup

In a Dutch oven, or stock pot, over medium heat, melt the coconut oil. Once melted, add the minced onions , minced garlic, and grated ginger. Saute and stir occassionally for about 5 minutes to soften up the vegetables.

Stir in chopped sweet potato and chopped carrots. Continue to stir occassionally for another 5 minutes to blend the flavors together. Add salt and pepper to taste (I use 1/2 teaspoon each of salt and pepper).
Add fat-free vegetable stock and cover the pot. Simmer until sweet potato and carrots are soft, approximately 30–35 minutes.

Add the coconut milk, and heat through about another 5 minutes. Check the seasoning and add salt and pepper if needed.

Use an immersion blender to blend the soup until smooth. Serve immediately in soup bowls. If desired, garnish with fresh sage leaves or fat-free sour cream.