2 TBS Ghee (or Butter)
1 Onion, Large, Diced
1lb Carrot, peeled, coined
2 TBS Fresh Ginger, grated
2" Lemongrass, pounded (optional)
1/2 CAN Coconut Milk, full fat
4 CUPS Bone Broth (or Chicken Stock)
To Taste Salt + Pepper
In a large saucepan over medium heat, heat the ghee. Add the onions and sweat until translucent.
Add the carrots, ginger, and optional lemongrass and stir to coat all of the vegetables with the ghee or oil. Reduce the heat to medium-low and cook for 5 - 8 minutes.
Add the broth and increase the heat to bring to a simmer. Cook until carrots are very fork tender.
Using immersion stick to blend together.
Add half a can of full fat coconut milk. Adjust salt and pepper.
Cook on low for another 5 minutes.
If you are using lemongrass, take the outer layers off and pound ( I use a rolling pin) to release the oils.
This soup is good even without the additional coconut milk.
If you'd like to ramp up the flavor, a pinch of cayenne would work well here.