Ingredients

• 4 tablespoons butter 1/2 stick
• 1/2 medium onion chopped
• 2-3 cloves garlic minced
• 4 tablespoon gluten-free flour or tapioca
• 2 cups chicken broth
• 1 tsp himalayan salt
• 1/2 tsp black pepper
• 1/4 tsp paprika
• 3 cups broccoli florets or 1 large head, cut into small pieces
• 1 large carrot grated, julienne or finely chopped
• 2 cups coconut milk
• 8 oz grated organic cheddar cheese (raw cheese if possible)

Directions

1. Melt butter in a large dutch oven or pot over medium-high heat. Add the onion and cook 3-4 minutes or until softened and light gold. Add the garlic and saute for another minute.
2. If using tapioca, combine the 4 tablespoons with water and then add it to the chicken stock mixture. If using gluten-free flour, add flour to the pot and whisk for 1-2 minutes or until the flour begins to turn golden in color. Pour in the chicken stock, broccoli florets, carrots, and seasoning. Bring to a boil then reduce heat to medium-low and simmer for 15 minutes or until the broccoli and carrots are cooked through.
3. Stir in coconut milk and cheddar cheese and simmer for another minute. Taste and adjust seasoning if needed.
4. Serve with gluten-free bread

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