We are a soup family in the winter and I'm always making a bunch of different soups with what we have left in the fridge.  This week, I had a ton of carrots and wanted to do something creative to use them up before they went bad. Some soups are made by recipes. Other times I build a soup. This was one of those "builds."  Even our girls enjoyed every last bite.  I hope you like it too!

Enjoy, Chris

Ingredients:

(Serves 8)

• 1 tbs. olive oil
• 1 tbs. unsalted butter
• 2 cloves garlic, smashed
• 1 large yellow onion, chopped
• 4 sweet potatoes, peeled and cubed
• 4 carrots, peeled and chopped
• 1 tbs. ground ginger
• 1 qt. chicken stock
• 1 13.5oz. can full fat coconut milk
• 4 tbs. coconut palm sugar
• 2-3 sprigs fresh thyme
• 1 tsp. pepper
• 1 tbs. salt

1. Heat a medium-sized stock pot over medium heat. Then add onions. Cook until softened. Add garlic and stir until fragrant, about one minute.
2. Add all remaining ingredients (except sugar and coconut milk). Bring to a boil, then simmer until carrots and sweet potatoes are soft. 
3. Remove the thyme sprigs. Pull off stove and use an immersion blender to cream the soup. 
4. Place back on the stove and add the sugar and coconut milk. Stir for a couple minutes until heated through. Add additional seasonings if needed.