1 teaspoon coconut oil
2 pounds carrots, sliced
Juice of 2 oranges
1 clove garlic
1 1/2 pints non-dairy milk
1 vegan stock cube
1 teaspoon sea salt flakes
1 pinch black pepper
1 teaspoon ginger, finely chopped
1. Put coconut oil, carrots, and onion in a pan with a bit of water to keep it from sticking.
2. Cook over medium heat for 10–15 minutes, stirring occasionally.
3. Add juice, zest, milk, and stock, and blend until smooth.
4. Add the remaining ingredients to season and you’re done!