Gather ingredients: carrots, onion, sweet potato, garlic, coconut butter, vegetable stock, orange juice
Heat 1/2 cup coconut butter in large stock pot.
Peel and chop 1 bag of carrots and 1 sweet potato. Add onion to pot and sautee then add carrots and sweet potato. Stir and heat until starting to get tender.
Add 2 boxes of vegetable stock and 1 Cup orange juice, and 1 tsp ginger
Heat to boiling. Reduce and simmer for 1 hour.
Once tender, pour into a blender and puree until smooth. Pour into bowls and serve with Ezechiel crackers or Ezechiel bread, and salad.
Enjoy!