Here's what you'll need:
- Immersion blender, although a regular hand mixer will work in a pinch
- 1/2 can coconut milk with 1/2 the cream top (Organic, full fat from Trader Joe's. Freeze the remainder if you're not going to be using the remainder in the next 3-5 days)
- 7 carrots peeled and cut into 1/2 inch slices
- 1 1/2 inch ginger peeled and grated
- 1 medium onion - sweet onion if you can find it (I used an organic sweet onion from Trader Joe's)
- 2 cups Magic Mineral broth or vegetable stock (I make my stock ahead of time and freeze in 16 ounce glass jars. Tip: Leave 1/2 - 1 inch below rim and cool overnight before freezing to prevent glass from cracking in freezer.)
- 2 cups water (I use filtered water from my Brita to prevent any tap water flavors. It really depends on your taste buds and nose sensitivity.)
- Roasted chicken meat shredded with your fingers - I had about 3/4 cup of leftover chicken breast meat
Place everything in a soup pot and cook on medium for 20 minutes or until carrots are very tender. Turn off stove and using an immersion blender puree until it has a creamy consistency. It should still be very hot and ready to serve.
- To get fancy - chopped chives with blossoms for garnish
Bon Appetite!
