Step 1

Using a medium stock pot, melt the coconut oil over medium heat.

Step 2

Add the onion and saute for 3-5 minutes, or until translucent. Add the ginger and garlic and saute for another 2-3 minutes.

Step 3

Add the carrots and shitake mushrooms and saute for 3-4 minutes or until lightly soft.

Step 4

Pour in the broth, coconut milk, fish sauce, coconut aminos, lime juice, and seasonings (reserving the cilantro) and mix well to combine.

Step 5

Bring to a low simmer and allow to simmer for 15-20 minutes.

Step 6

Serve topped with cilantro and additonal lime wedges to serve.