Makes 6 servings

1 tablespoon virgin coconut oil

1 cup chopped onion

1 lb. carrots, chopped (about 4 cups)

1 1-inch piece gingerroot, chopped

1 teaspoon fine sea salt

3 & ½ cups coconut water

1 cup well-stirred full-fat coconut milk

1 tablespoon coconut sugar

1 tablespoon freshly squeezed lime juice

¼ cup minced fresh mint

Suggested Accompaniments

Plain coconut yogurt

Lime wedges

Toasted unsweetened flaked coconut

In a large saucepan, melt coconut oil over low heat. Add onions and increase heat to medium-high; cook, stirring, for 5 to 6 minutes or until softened.

Stir in carrots, ginger, salt and coconut water; bring to a boil. Reduce heat and simmer, stirring occasionally, for 25 to 30 minutes or until carrots are very soft. Working batches, transfer soup to food processor (or use immersion blender in pan) and puree until smooth. Return soup to pan (if necessary) and whisk in coconut milk, sugar and lime juice. Warm over medium heat, stirring for 1 minute.

Ladle soup into bowls and sprinkle with mint. Serve with any of the suggested accompaniments, as desired.

Store the cooled soup in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 6 months. Thaw overnight in the refrigerator or in the microwave using the Defrost function. Warm the soup in a medium saucepan over medium-low heat.

Courtesy of The Complete Coconut Cookbook by Camilla V. Saulsbury, 2014 © www.robertrose.ca. Reprinted with permission.

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