2 Tablespoons coconut oil
2 to 3 small green onions, white and light green parts only, cleaned and chopped
1 or 2 cloves of garlic, minced
1-inch piece of ginger, peeled and grated
A pinch of red pepper flakes
1 ½ pounds young carrots, sliced 1/2 inch thick
1 tsp fine sea salt
¼ tsp ground cinnamon
1-inch piece of turmeric root, peeled and grated (or use ½ tsp ground)
Freshly ground pepper to taste
4 cups (1 quart) filtered water
¼ cup plain yogurt or full fat coconut milk for serving
Chopped flat leaf parsley or carrot fronds for garnish
Melt coconut oil in a medium saucepan over medium heat.
Sweat the green onions, garlic, minced ginger, and pepper flakes for 1 to 2 minutes or just until glossy. Do not let it brown or develop color.
Add carrots, salt, cinnamon and turmeric and cook another 1-2 minutes, stirring occasionally.
Add water and bring to a boil. Reduce heat, and simmer until carrots are very soft, 20-25 minutes.
Puree soup in batches in a high speed blender.
If serving cold, chill soup for at least 3-4 hours or overnight.
Divide soup between 4 to 6 bowls and place a spoonful of yogurt or drizzle of coconut milk in center of each and finish with chopped parsley or carrot fonds
Add a pinch of additional salt and freshly ground pepper if desired.
Notes: Gluten-Free, Grain-Free, Paleo, Vegan (use coconut milk instead of yogurt to finish the soup)