2 Tbsp. coconut oil (olive oil is fine)
1 medium onion, diced
1 Tbsp. minced garlic
1/2 pound carrots, peeled and sliced into circles
1 medium zucchini, sliced into 1/4 inch thick circles
1 can diced tomatoes
1 Tbsp. Worcestershire sauce
1 Tbsp. lime juice
2 tsp. salt
1 tsp. pepper
2 tsp. paprika
6 cups vegetable broth
1 cup half and half
In a medium stock pot, heat oil over medium heat. Add onions, garlic and carrots. Saute the vegetables until the onions begin to 'sweat'. Add zucchini and tomatoes. Stir to combine. Add Worcestershire sauce, lime juice, salt, pepper and paprika. Mix well. Simmer soup for 10 minutes to soften vegetables. Add vegetable broth. Increase heat to medium high and bring to a boil. As soon as soup begins to boil, reduce heat to low and simmer for 30 minutes.
Using an immersion blender, blend soup until creamy and smooth. (Chef's Note: If you don't have an immersion blender, pour soup into a regular blender and pulse until smooth.) Add half and half and blend again for 1 minute. Serve immediately.