Carrot Lemon Soup

1 tablespoon butter or coconut oil
1 small onion, chopped
1/2 heaping cup chopped celeriac, or 1 large stalk celery
1 bay leaf
1 bag baby carrots
1 small russet potato, peeled, cubed
4 cups vegetable or chicken broth
juice and zest from 1/2 a lemon
1-13.66 oz. can coconut milk
Sea salt and white pepper
1/3 cup pine nuts, toasted*

1. Heat the butter or oil in a soup pot over medium heat. Add the onion, bay leaf, and celeriac and season with salt. Saute for about 8 minutes.
2. Add the carrots, potato, and broth. Bring to a boil, reduce heat to low, partially cover, and simmer 15 – 20 minutes or until the carrots are tender.
3. Remove the bay leaf. Add the lemon zest and juice and coconut milk. Blend using an immersion blender until smooth. Add salt and white pepper and taste. Heat a few more minutes. Taste and add more salt, pepper, or lemon, if needed. Serve sprinkled with toasted pine nuts.

*To toast pine nuts: place on a rimmed baking sheet and roast for 12 – 15 minutes at 350°F until golden.