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Heat a medium saucepan over low-med heat
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Add oil of choice and allow to warm for 30 seconds.
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Add onions, stir to combine, then cover.
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Let cook for 2-3 minutes until onions become translucent and slightly caramelized.
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Add garlic, celery, ginger, and jalapeno. Stir and let cook 1-2 minutes.
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Add carrots, stir, and let cook 2 minutes.
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Add coconut milk, broth and sea salt.
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Cover, turn to high heat, and bring to a boil.
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Once boiled, reduce heat and let simmer, covered, until carrots are softened, about 25 minutes.
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Remove from heat, puree to desired smoothness and return to heat. Add balsamic and let simmer 3-5 minutes.
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Serve and enjoy!