Ingredients:
1 tablespoon coconut oil, ghee, or butter
1 head cauliflower, chopped
4 cups carrots, chopped
1 large onion, chopped
3 tablespoons fresh tarragon, chopped or 1 tablespoon dried
Water to cover
Sea salt

Directions:
1. In a soup pot, melt the coconut oil then add the tarragon if using dried.
2. Add onion, sautéing until translucent.
3. Add the carrots, cauliflower, water, and, if using, fresh tarragon.
4. Simmer until tender, about 25 minutes.
5. Blend the soup in a blender or food processor until smooth. Puree less if you want chunkier soup.
6. Return to pot and add sea salt to taste. Simmer for another 10 minutes. Serve hot.

Serves 4