Ingredients

• 2 pounds carrots

• 32 ounces vegetable broth

• 13.5-ounce can unsweetened coconut cream (any can that contains 13 to 15 ounces of coconut cream will do)

• Salt and pepper to taste

Directions

1. Wash carrots and chop them into chunks. Place in a large, deep skillet.

2. Pour almost all the vegetable broth into the skillet, leaving a couple of ounces to use later. Turn the stovetop on and set the heat to medium.

3. Cover the skillet and let it sit until the carrots are soft and begin to break up when you stir them. This should take about 15 to 20 minutes, but time varies so check often.

4. Add the rest of the vegetable broth to the skillet. Use an immersion blender to liquify the carrots into a smooth puree. You can also pour the carrots into a blender and puree.

5. Pour the coconut cream and the liquid from the can into the skillet (or blender if you’re using one). Puree.

6. Season with salt and pepper to taste and gently stir the soup. Then, heat the soup over low to medium heat until it starts to simmer. At this point, turn off the heat.

7. Serve the carrot soup with a sprinkle of flakey sea salt and a drizzle of olive oil on top. You can store the soup in a sealed container in the refrigerator for up to five days or freezer for up to three months. Reheat in the microwave or over the stovetop.