Melt ghee in a large saucepan over medium-high heat.
2 tbsp. ghee or coconut oil
Add the garlic and leek and cook until soft, 3 to 4 minutes.
2 garlic cloves, 1 leek
Add the broccoli; cook for 4 to 5 minutes, stirring as needed.
6 to 8 cups broccoli florets
Pour in the vegetable stock and shredded carrot.
3 to 4 cups vegetable stock, 1 carrot
Bring the soup to a simmer, cover, and cook for 15 to 20 minutes – or until broccoli is soft.
Purée the soup using an immersion blender.
Mix in the coconut milk, season to taste, add more coconut milk if the consistency is too thick, and simmer another 4 to 5 minutes.
½ cup coconut milk, Sea salt and freshly ground black pepper