Frozen Bananas

0 Heat avocado oil in a 6-quart stockpot or dutch oven over medium heat until it's hot. Add onion, carrots, celery and cabbage into the pot. Sauté the vegetables in the oil for about 6 minutes, or until the cabbage has softened.
1 Next, add the tomato paste, chicken bone broth and potato. Cover and cook for about 20-24 minutes on medium-low heat, or until the pieces of potato and carrot have softened.
2 Turn off the heat. Place your immersion blender into the pot and purée the mixture until creamy. While an immersion blender is the best and safest option for blending soup, you can use your standard blender if you don't have an immersion blender. Check out THIS post for all the details on how to do that.
3 Turn the heat back on low to keep the soup warm as you add in paprika, garlic powder, salt, pepper, coconut milk and parsley. Stir everything together.
4 Turn off the heat and serve the soup. I topped mine with a swirl of coconut milk, parsley and homemade croutons!