6-8 large carrots
1 knob Ginger, grated
1 whole Yellow Onion, chopped
1 clove garlic, minced
2 tbsp Avocado Oil
1 can unsweetened full-fat Coconut Milk
Celery Leaves to top
Salt & Pepper to taste
Optional: 1/2 tsp coconut sugar

Heat avocado oil in a large pot. Add a grated ginger, chopped onion, minced garlic and saute until fragrant, about five minutes. If need to, add a little water to prevent burning. Add chopped carrots. Add a 6 cups of water, bring to a boil. Then simmer and cover, stirring occasionally until carrots are tender, about 15-20 minutes. Transfer soup to a blender and blend until creamy (you could leave a little out to keep the soup a bit chunky.) Add the full can of coconut milk, mix and season to liking, add coco sugar if needed. Serve and top celery leaves!