Carrots are great for eliminating toxins from the digestive tract, and ginger is anti-fungal. The oil that is used is coconut oil, which also has anti-fungal properties.
2 tablespoons coconut oil
1 brown onion, finely chopped
5cm piece ginger, peeled, finely chopped
2 garlic cloves, finely chopped
1kg carrots, peeled, chopped
1.5 litre homemade chicken stock
Heat the coconut oil in a large saucepan, then add the onion, ginger and garlic.
Cook for 10 minutes on a medium heat, until the onions are soft.
Add the carrots and the chicken stock.
Cover with a lid and simmer for 40 minutes until the carrots are soft.
Use a stab blender to puree until smooth.