Carrot soup

Carrot ginger soup
Serves 4

1/2 pound of carrots, unpeeled and chopped (~3 large carrots or equivalent)
1 tablespoons of peeled and grated ginger (~1 inch piece of ginger)
2 small leeks, pale green part sliced
2 tablespoons of coconut oil
1 quart of homemade chicken stock (or filtered water)
Sea salt to taste

In a heavy bottomed pot heat the oil. Add the leeks and a pinch of salt, saute them until soft. Add the ginger and saute for a few more minutes. Add the carrots and a big pinch of salt and saute for a minute or two more. Add the stock and bring to  boil. Reduce the heat to a simmer, cover, and cook for about 30 minutes. Puree with an immersion blender until smooth. Taste and adjust seasoning.

Antonella Aguilera-Ruiz