10 peeled and sliced carrots
2 medium chopped onions
5 cups water
5 tablespoons coconut oil
2 crushed garlic cloves
2 spicy red peppers (for a light spiciness use 1) clean of kernels and chopped
1/2 bunch chopped coriander
Salt and pepper to taste
Heat the oil in a pot, add the vegetables and saute for 10 minutes.
Add the water and bring to a boil.
Lower the heat and cook over low heat for 30 minutes.
Transfer the soup to a food processor, or with a hand-held mixer grind the soup until smooth and without pieces.
Return to the pot, improve seasoning, and cook for another five minutes.
For a smoother soup, you can add a container of heavy cream (15%, not 38%), bring to a boil again, and then cook for five minutes.