INGREDIENTS:

4 c. veggie broth

1 lb. carrots, chopped

1 large sweet potato, chopped

1 onion, diced

2 garlic cloves, minced

2 Tbsp. fresh ginger, grated

1/4 tsp. salt

1/4 tsp black pepper

13.5 oz. light coconut milk

INSTRUCTIONS:

Combine everything, except for coconut milk, in crock pot. Let cook on low for 8 hours.  Pour all crock pot contents into blender and blend until smooth.  Whisk in coconut milk.  Garnish with fresh basil and serve.