This is an incredibly easy soup to make and it is very filling.
1 teaspoon coconut oil
6-8 carrots chopped into 1 inch pieces
1 potato chopped into 1 inch pieces
1 onion chopped
2 cloves garlic
2 cups vegetable broth
1 small piece of ginger, minced
2 tablespoons natural peanut butter
1 can coconut milk
salt & pepper to taste
fresh basil leaves, rolled and chopped
In a sauce pan add vegetable broth and minced ginger, bring to simmer.
In a large sauce pan add coconut oil and onion, saute for about 3-5 minutes. Add carrots and garlic cook for another 3-5 minutes. Add carrot mixture to vegetable broth and increase to medium boil for 15-20 minutes until the carrots are soft.
Add coconut milk and peanut butter to blender then add carrots with stock, blend until smooth. Add salt and pepper to taste. Top with fresh basil.