You will need:
- 2 chopped yellow onions
- 2 tablespoons coconut oil or butter
- 2 lbs carrots, peeled and sliced
- 1 yam, peeled and sliced
- 1-2 tablespoons ginger, peeled and minced
- 4 cups vegetable broth
- 1 teaspoon of Himalayan salt
- ½ cup chopped parsley
Melt the coconut oil or butter in a medium soup pot. Add the onions and ginger. Sauté until translucent, about 3 minutes, stirring continuously, making sure that the onions do not burn.
Add the carrots and yam cooking for another 6-8 minutes, stirring occasionally. Add the stock and salt. Bring to a simmer. Cover and cook until the carrots soften, about 20 minutes.
When the yam and the carrots are tender, pour the soup into a blender and purée until completely smooth. You can also use an handheld emulsion blender. I actually prefer that.
Now stir in the chopped parsley and add more salt if needed.