1 1/4 pounds carrots (scrubbed or peeled)
1 tablespoon coconut oil
3 medium cloves garlic, minced
1/4 cup minced ginger
1 large yellow onion, chopped
3 cups+ vegetable stock or water
juice of 1/2 a lemon
pinch turmeric powder
fine grain sea salt (as much as you need)
Place coconut oil in large stock pot over medium heat.
Add onion, ginger and garlic; saute until translucent and fragrant (~5 minutes).
Add turmeric and saute another minute.
Add the stock and carrots. Heat to boiling. Reduce heat and simmer uncovered over medium heat until the carrots are very tender, about 20-30 minutes.
Puree the soup using a hand blender (stainless steel is best because soup is hot and will melt plastic).
Season with lemon juice, sea salt and pepper to taste.
Drizzle with extra-virgin olive oil, toasted sesame oil, red chili oil or pesto or sprinkle with chopped coriander. Serve hot or cold.