Wash hands
Heat a large pan over medium high heat. Add 1 tablespoon oil or stock followed by onions and carrots sauteing 2-3 minutes until they are softened. Add garlic, sauté 30 minutes more. Add the rest of the oil or stock, mushrooms and sauté for 4-5 minutes until mushrooms begin to soften. Toss in herbs, then add broth, coconut milk, and coconut aminos. Bring to boil, then reduce to a simmer for about 10 minutes and all the veggies are cooked.
Make a slurry by whisking together corn starch with water, until smooth. Slowly whisk the slurry into the hot soup. Add a small amount of slurry, wait a minute and add more as needed.
Finish with salt and pepper. Garnish with fresh herbs if desired.
Yield: 8 cups
Wash hands
Heat a large pan over medium high heat. Add 1 tablespoon oil or stock followed by onions and carrots sauteing 2-3 minutes until they are softened. Add garlic, sauté 30 minutes more. Add the rest of the oil or stock, mushrooms and sauté for 4-5 minutes until mushrooms begin to soften. Toss in herbs, then add broth, coconut milk, and coconut aminos. Bring to boil, then reduce to a simmer for about 10 minutes and all the veggies are cooked.
Make a slurry by whisking together corn starch with water, until smooth. Slowly whisk the slurry into the hot soup. Add a small amount of slurry, wait a minute and add more as needed.
Finish with salt and pepper. Garnish with fresh herbs if desired.
Yield: 8 cups