Step 1

Add  the chopped onions and crushed garlic to a pot with the coconut oil and dried thyme and rosemary and sauté until the onions are slightly softened.

Step 2

Add the carrots and potatoes (peeled and chopped) and sauté for a minute just to blend the flavors together.

Step 3

Pour in the vegetable stock.

Step 4

Bring to the boil and then cover the pot, turn down the heat and simmer for around 30 minutes until soft and cooked.

Step 5

Remove from the heat and blend with an immersion blender into a thick creamy soup. Then add the coconut milk and stir through.

Step 6

Gradually heat the soup to a simmer again so that the coconut milk flavors blend properly.

Step 7

Add sea salt and black pepper to taste.

Step 8

Serve with chopped chives and some delicious breads for dipping.