##Ingredients
- 3 Tbsp unsalted butter
- 1 yellow onion, diced (2 small)
- 1/4 cup fresh ginger, minced
- 4 cups chopped and peeled carrots (about 1 1/2 pounds)
- 4 cups vegetable broth
- 1/2 cup of coconut milk
- dash nutmeg
- 1 tsp basil
- 1/2 tsp oregano
- 1 tsp sage
- 1/2 tsp thyme
- salt and pepper to taste
##Prep
In a large pot, sautee onions and ginger in butter until soft, about 3-5 minutes.
Add carrots and vegetable broth and reduce heat to medium. Allow to simmer for about 40 minutes, or until carrots are soft.
Working in small batches and using a food processor or blender, process soup until smooth.
Return to pot or serving bowl and add nutmeg, salt and pepper, stirring well. Serve with a dollop of yogurt or sour cream if desired and enjoy!