Carrot Ginger Soup (dairy or non-dairy alternative) | BeChamp Health

Ingredients

• 2 Tbsp coconut oil (can use butter)
• 1 1/2 pounds carrots (6-7 large carrots), peeled and sliced
• 1 cup chopped white or yellow onion
• Salt
• 2 cloves of chopped garlic
• 1 teaspoon minced ginger
• 2 cups chicken stock or vegetable stock
• 1 cup water
• 1 stick of celery (optional)
• Chopped shallots, cilantro, or parsley for garnish
• 1 can of coconut milk (my favorite is Cha's coconut milk) - or milk