3 cloves garlic
1 Large onion, shopped
3 inches fresh ginger, peeled, sliced
1 lb carrots, washed and chopped
4 Tbsp coconut oil
32oz gluten free low sodium chicken broth (consider homemade)
1/2-1 lb cooked chicken chopped (optional)
1 C coconut milk


1. Sauté garlic, onions and ginger in a large stock pot on medium high heat for 1-2 minutes lightly turning garlic golden
2. Add carrots and cook for an additional 4 minutes
3. Add broth and bring to a boil. Cook until tender about 10 minutes
4. Working in batches – puree in a blender or use immersion hand blender until you reach desired consistency
5. Stir in coconut milk and then add chicken.  Simmer on low for 10 minutes and serve warm.