http://www.thepaleosecret.com/

Ingredients:
3-6 tablespoons whole organic butter (could use coconut oil or ghee as alternative)
1 large yellow onion, chopped
1/8 to 1/4 cup peeled grated fresh ginger (depends on how much you like ginger)
3 cloves garlic, minced
6 cups of bone broth
1 to 1 1/2 pounds of carrots (peeled and cut into 1/2-inch pieces)
2 tablespoons lemon juice
1/4 teaspoon curry powder
sea salt to taste
fresh ground black pepper to taste

Directions:
Melt the butter over medium heat in a large pot. Add the onion, ginger, and garlic and cook for 15 to 20 minutes or until onions are tender. Add bone broth and carrots. Bring mixture to a boil over high heat. Reduce heat to medium and simmer for about 20 to 30 minutes until carrots are fork tender. Blend soup in blender and pour the soup back into the pot. Add lemon juice, curry powder and salt and pepper to taste.

http://paleocomfortfoods.com

Ingredients
2 tablespoons oil or cooking fat of choice
1 large onion, peeled and chopped
4 cloves garlic, peeled and coarsely chopped
One 28-ounce can crushed, diced or whole peeled tomatoes
1 1⁄2 cups chicken stock
1 cup unsweetened coconut milk
2 tablespoons minced fresh basil
1 tablespoon tomato paste

Instructions
In a large Dutch oven or soup pot that is already hot, heat the oil over medium heat. Add the onions, and sauté until just about translucent, about 4 minutes. Stir in the garlic and sauté for 1 minute more.
Mix in the remaining ingredients, and simmer for 5 to 10 minutes to allow the flavors to meld.
Carefully pour a cup or two of the soup mixture into a blender (until it is only halfway full) and puree until smooth. Remove to a separate soup pot or container, and repeat with the remaining soup mixture, working in batches. Alternatively, you can use an immersion blender to puree the soup mixture.