- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 medium beet, chopped
- 4 cloves garlic
- 1 Tbsp. onion powder or 1/2 onion, diced
- 1 can full-fat, organic coconut milk
- 2 tsp. sea salt
- 2 tsp. sage powder
- Place all ingredients in high-speed blender and purée until smooth. Adjust seasonings to preference.
- Pour purée into soup pot and heat on stove over medium heat.
- Enjoy!
