Coconut Potage

Instructions

1. 1

   In a large pot, heat the coconut oil over medium heat. Add the sliced leeks and cook until they are softened and lightly browned.

2. 2

   Add the chopped onion and minced garlic to the pot and cook for an additional 2-3 minutes, stirring occasionally.

   Tip: Be careful not to burn the garlic.

3. 3

   Add the chopped carrots and sliced potatoes to the pot. Stir to combine and cook for 5 minutes.

4. 4

   Pour in the coconut milk and add the salt, black pepper, and thyme. Stir to combine.

5. 5

   Bring the mixture to a simmer and cook for 20-25 minutes, or until the vegetables are tender.

6. 6

   Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a blender and blend in batches.

7. 7

   Return the soup to the pot and stir in the chopped fresh thyme.

8. 8

   Serve the soup hot, garnished with additional thyme if desired.