ingredients

3 tablespoons olive oil

2 tablespoons ghee

1 yellow onion, roughly chopped

2 pounds carrots, peeled & roughly chopped

3 cloves garlic, roughly chopped

1" piece ginger, peeled & rough chopped

4 cups organic vegetable broth

1 cup full fat coconut milk

2 teaspoons salt

1 teaspoon pepper

1/4 teaspoon each: allspice & turmeric

directions

in an 8 quart stock pan, place all ingredients except coconut milk.  give it all a quick stir to mix it up.  heat over medium high until it comes to a boil.  as soon as it boils, put a lid on it & turn the soup down to low.

cover & simmer 1 hour.

remove lid, add in coconut milk.  use an immersion blender to puree the soup.*  

serve hot

*{you can also use a blender but remember that blending hot liquids can be dangerous if not done properly.  if using a blender, remove liquid from heat for 10 minutes, transfer to blender & fill no more than half way.  leave the corner of the lid open to allow steam to escape & cover with a kitchen towel. pulse a few times & then process on high until smooth.  work in batches until completely done}