CREAMY BROCCOLI AND CARROT SOUP

Ingredients

• 6 to 8 cups broccoli florets
• 1 leek, sliced
• 1 carrot, shredded
• 2 garlic cloves, minced
• 3 to 4 cups vegetable stock
• 1/2 cup coconut milk
• 2 tbsp. ghee or coconut oil
• Sea salt and freshly ground black pepper

Preparation

1. Melt ghee in a large saucepan over medium-high heat.
2. Add the garlic and leek and cook until soft; 3 to 4 minutes.
3. Add the broccoli; cook 4 to 5 minutes, stirring as needed.
4. Pour in the vegetable stock and shredded carrot.
5. Bring the soup to a simmer, cover and cook 15 to 20 minutes – or until broccoli is soft.
6. Purée the soup using an immersion blender.
7. Mix in the coconut milk, season to taste, add more coconut milk if consistency is too thick, and simmer another 4 to 5 minutes.